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Mediterranean Caponta

Makes 6 to 8 servingsSlow Cooker Recipes from AlansKitchen.com

Prep Time: 10 min.
Slow Cooking Time: LOW 5 to 6 hrs.

Ingredients:

  •    1 - large eggplant, peeled and chopped

  •    1 - onion, hopped

  •    2 - plum tomatoes, peeled and chopped

  •    1 - Tablespoons capers, drained

  • 1/2 - cup chopped celery

  • 1/2 - up pimiento-stuffed green olives, chopped

  •    1 - clove garlic, crushed

  •    2 - Tablespoons olive oil

  •    1 - Tablespoon lemon juice

  • 1/2 - teaspoon salt

  • 1/8 - teaspoon pepper

  •    6 to 8 - anchovies, finely chopped (optional)

  • 1/2 - cup toasted pine nuts.

Directions:

  1. In a slow cooker, add eggplant, onion, tomatoes, capers, celery, olives, garlic, oil, lemon juice, salt and pepper .

  2. Cover and cook on LOW for 5 o 6 hours.  Stir in anchovies, if using,

  3. Refrigerate 2 or 3 hours or until cool.  Sprinkle with pine nuts.

Kitchen Tip:
To toast pine nuts, spread on a baking sheet and heat in a 350-degree F. oven for about 10 minutes or until golden brown.

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