Low Fat Crockpot Caponata Recipe

Ingredients

1 lb plum tomatoes -- chopped

1 eggplant -- in 1/2" pieces

2 med zucchini -- in 1/2" pieces

1 onion finely chopped

3 stalks celery -- sliced

1/2 c chopped parsley

2 Tbsp red wine vinegar

1 Tbsp brown sugar

1/4 c raisins

1/4 c tomato paste

1 tsp salt

1/4 tsp freshly ground black pepper

3 Tbsp oil cured black olives -- (optional)

2 Tbsp capers -- (optional)

Method

Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar, sugar, raisins, tomato paste, salt & pepper in crock pot.

Cook, covered on low heat for 5 1/2 hours.

Do not remove cover during cooking.

Stir in olives & capers, if using.

Serve warm or cold.

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