Slow Cooker Eggplant Caponata
Equipment
- slow cooker
- Knife
- Wooden spoon
Ingredients
- 2 large eggplants diced
- 1 can 400g diced tomatoes
- 1/2 cup green olives sliced
- 1/4 cup capers drained
- 1 small onion chopped
- 2 cloves garlic minced
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp tomato paste
- 1 tbsp sugar or keto-friendly substitute
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes optional
- 1/4 cup fresh basil chopped
Instructions
- Heat olive oil in a pan over medium heat and sauté the onion and garlic until softened.
- Add the eggplant and cook for 5 minutes until slightly browned.
- Transfer the mixture to the slow cooker.
- Add diced tomatoes, olives, capers, red wine vinegar, tomato paste, sugar, salt, black pepper, and red pepper flakes.
- Stir to combine.
- Cover and cook on low for 4 hours, stirring occasionally.
- Stir in fresh basil before serving.
- Serve warm or at room temperature with bread or as a side dish.
Notities / Tips / Wijnadvies
Serving Tip:
Serve with crusty bread, pasta, or as a topping for grilled meats.
Wine Advice:
Pairs well with a medium-bodied red wine like Chianti or a dry white wine like Pinot Grigio.
Voedingswaarden
Calories: 120 kcal | Carbohydrates: 14 g | Protein: 2 g | Fat: 7 g | Sodium: 382.43 mg | Sugar: 7 g