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- 3 3/4 cups
- 20 Min
- COOK TIME
- 6 Hr
Chock-full of vegetables and fruit, this versatile Sicilian eggplant dish is hearty and healthy. We like to serve our Caponata recipe as a dip with crusty bread or as a relish with fish or meat.
What You'll Need:
- 1 large eggplant, diced
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 large Rome apple, cut into 1/2-inch cubes
- 1/2 (12-ounce) jar roasted red bell peppers, drained and coarsely choppedely chopped
- 1/2 cup pitted kalamata olives, coarsely chopped
- 1/2 cup chopped red onion
- 1 clove garlic, pressed
- 3/4 teaspoon dried oregano
- 3/4 teaspoon ground cumin
- 3/4 teaspoon capers
- 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
- 2 tablespoons apple cider vinegar
What To Do:
- Place eggplant in a medium-sized microwave-safe bowl, and toss with salt. Microwave at HIGH 8 minutes; gently toss with olive oil.
- Stir together eggplant and remaining ingredients, except vinegar, in a 3-quart slow cooker. Cover and cook on HIGH setting 3 hours or on LOW setting 6 hours, or until apples are tender. Stir in vinegar. Cover and chill at least 2 hours before serving.
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