Recipe: Slow Cooker Diabetic Caponata (ADA recipe)

SLOW COOKER DIABETIC CAPONATA

1 pound eggplant, peeled and cut into 1/2-inch cubes
1 (14 ounce) can diced tomatoes
1 medium onion, chopped
1 red bell pepper, cut into 1/2-inch pieces
3/4 cup salsa
1/4 cup olive oil
2 tablespoons capers
3 tablespoons balsamic vinegar
3 cloves garlic
1 1/4 teaspoons dried oregano
1/3 cup chopped fresh basil, packed in measuring cup

Combine all ingredients except basil in slow cooker.

Cover and cook on LOW 7-8 hours or until vegetables are tender.

Stir in basil. Serve spread on toasted French bread.

Makes 10 servings

Per serving: 84 calories (51 cals frm fat); Total Fat 6g (.7g frm sat fat); Fiber 2g.

Exchange values; Vegetable 2.0, Fat 1.0

Source: Fix-It and Forget-It Diabetic Cookbook: Slow Cooker Favorites by Phyllis Pellman Good with American Diabetes Association