Recipe: Crockpot Caponata

CROCKPOT CAPONATA

1 lb plum tomatoes, chopped
1 eggplant, cut in 1/2-inch pieces
2 medium zucchini, cut in 1/2-inch pieces
1 onion, finely chopped
3 stalks celery, sliced
1/2 cup chopped fresh parsley
1/4 cup raisins
1/4 cup tomato paste
2 Tbsp red wine vinegar
1 Tbsp brown sugar
1 tsp salt
1/4 tsp freshly ground black pepper
3 Tbsp oil cured black olives (optional)
2 Tbsp capers (optional)

Combine all ingredients except olives and capers crock pot.

Cover and cook on LOW for 5 1/2 hours. Do not remove cover during cooking.

Stir in olives and capers, if using. Serve warm or cold.

Makes 6 servings
Source: ReddHedd/Bob b1744