Deb Lindsey for The Washington Post

 

This version of caponata–the classic Sicilian sweet and sour eggplant and tomato stew– is as simple to make as it gets. Just toss everything (except the pine nuts, which are stirred in later) together in the slow cooker. Serve it at room temperature with crostini as an appetizer, spooned onto sandwiches, tossed into pasta or as part of an antipasti spread.

 

Slow Cooker Caponata

 

Ingredients

 

1/4 cup white wine vinegar

3 tablespoons olive oil

2 tablespoons tomato paste

2 tablespoons honey

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3 Asian or small Italian eggplants (1 1/2 pounds total), unpeeled, cut into 1/2-inch pieces

5 medium Roma or plum tomatoes (about 1pound), seeded and cut into small dice or one 14.5- ounce can of no-salt-added diced tomatoes, with juices

1 small onion, cut into small dice

2 medium ribs celery, halved lengthwise and then thinly sliced crosswise

1/3 cup golden raisins

3 tablespoons capers, rinsed and drained

3 tablespoons pitted, coarsely chopped green olives

3 tablespoons pine nuts

Fresh basil leaves, for garnish

 

Directions

 

Whisk together the vinegar, oil, tomato paste, honey, salt and pepper in a liquid measuring cup.

Combine the eggplants, tomatoes, onion, celery, raisins, capers and olives in the slow cooker. Pour the vinegar mixture over the vegetables and toss to coat. Cook on HIGH for 2 1/2 hours. Transfer to a bowl or storage container and allow to cool completely.

Toast the pine nuts in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently, until golden and fragrant. Cool completely, then stir the pine nuts into the cooled caponata.

Serve garnished with basil leaves.

 

Makes 4 cups; 8 servings

Serving size: ½ cup

 

Per serving

Calories  150 ; Total Fat  8 g (Sat Fat  1g); Protein  3 g; Carb  19 g; Fiber 4  g; Cholesterol  0 mg; Sodium  230 mg; Total Sugar 13  g (including  4 g added sugar)