Email to HybridOwner      

Recipe Categories: LyndaLoo's HOME PAGEALCOHOLIC_DRINKS APPETIZERS ASIAN BAR_COOKIES BBQ BEEF BEVERAGES BISCOTTI BREAD BREAKFAST BROWNIES Burritos_Pitas_Tacos_Wraps CAKES CAKES_Using_Cake_Mixes CANDY_and_FUDGE CASSEROLES CHEESECAKES CHICKEN CHRISTMAS_RECIPES COOKIES COPYCAT CROCKPOT DESSERTS EASTER_RECIPES ETHNIC FISHandSEAFOOD FRUIT GAME_and_WILDFOWL GUESTBOOK_COMMENTS HAMandPORK HEALTHY_RECIPES HOLIDAY_RECIPES JAMSandJELLIES MAKE_IT_AT_HOME MISCELLANOUS MUFFINS_and_SCONES PASTA PIES PIZZA POTATOES RICE SALADandDRESSING SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS TARTS TIPS TURKEY VEGETABLES VEGETARIAN Weight_Watcher_Friendly

Caponata Sicilianata




Source of Recipe


From a friend


List of Ingredients




1 pound Plum tomatoes, 1/2" pcs
3/4 pound Eggplant, 1/2" pcs
3/4 pound Zucchini, 1/2" pcs
1 Onion, chop fine
3 celery, slice
1/2 cup Parsley, chop
2 tablespoons Red wine vinegar
1 tablespoon Light brown sugar
1/4 cup Raisins
1/4 cup no salt added tomato paste
1 teaspoon Salt
1/4 teaspoon Ground black pepper
3 tablespoons oil-cured black ripe olives, chopped
2 tablespoons Capers


Recipe



Combine tomatoes, eggplant, zucchini, onion, celery, parsley, vinegar, sugar, raisins, tomato paste, salt and pepper in slow cooker. Cook, covered, on LOW 5 1/2 hours, or on HIGH, 3-1/2 hours, until veggies are tender. Do not remove cover during cooking. Stir in olives and capers. Serve warm or cold.



1 cup = 88 cal; 1 gr fat; 10% fat.