Great crock pot recipes are always important to have on hand. When the weather outside is cold, nothing is better than sitting down to a warm meal you didn't have to put too much effort into. This recipe for crock pot caponata is as easy as can be.
Important ingredients include eggplant, onion, condensed cream of mushroom soup, balsamic vinegar, and green olives. For the cream of mushroom soup, you can either use canned or homemade. If you have the time, we recommend making your own homemade soup. If not, there's nothing wrong with canned!
You can choose to cook this recipe on either high or low. You may have witnessed some of the debate that comes about over which setting is better. Some cooks absolutely refuse to use the high setting unless they need to, while others can go either way.
Since this recipe doesn't have any meat in it, you don't need to cook it low and slow to ensure the ingredients get sufficiently tender. That means there really isn't much difference between high and low, other than the amount of time the recipe will take to cook. It's really up to you!
Crock Pot Caponata
Ingredients:
4 cups eggplants cut into 1-inch cubes
1 large onion, diced (about 1 cup)
10 3/4 ounces condensed cream of mushroom soup (canned or homemade)
14 1/2 ounces diced tomatoes
2 stalks celery, diced (about 1 cup)
1/2 cup sliced green olives
2 tablespoons balsamic vinegar
1 tablespoon tomato paste
1 clove garlic, minced
1/2 teaspoon dried oregano leaves, crushed
1/4 teaspoon crushed red pepper
16 ounce package penne pasta, cooked
Shredded Parmesan cheese
Directions:
1. Stir the eggplant, onion, soup, tomatoes, celery, olives, vinegar, tomato paste, garlic, oregano, and red pepper into a 6-quart slow cooker.
2. Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the vegetables are tender.
3. Serve over the cooked pasta. Sprinkle with Parmesan cheese.