Best 4 Slow Cooker Spicy Caponata Recipes

Are you craving a flavorful and versatile dish that can elevate your meals to the next level? Look no further than "Slow Cooker Spicy Caponata"! This delectable dish combines the vibrant flavors of roasted vegetables with a spicy kick, creating a delightful symphony of taste and texture. Prepared in the convenience of your slow cooker, this recipe allows you to create a culinary masterpiece with minimal effort. Join us as we explore the tantalizing world of "Slow Cooker Spicy Caponata" and discover how to make this dish a staple in your kitchen.

Let's cook with our recipes!

SLOW-COOKER SPICY CAPONATA

Slow-Cooker Spicy Caponata image

Add Sicilian flavors to your party with these meatless appetizers. Serve slow cooked spicy vegetable Caponata with bread or crackers.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 5h45m

Yield 32

Number Of Ingredients 17

Ingredients

2 small unpeeled eggplants (3/4 lb each), cut into 3/4-inch pieces
1 lb plum (Roma) tomatoes, coarsely chopped
3 stalks celery, sliced (1 1/3 cups)
1 large zucchini, cut in half lengthwise, then cut crosswise into slices (2 cups)
1 red or orange bell pepper, cut into 1-inch pieces
1 large sweet onion, chopped (1 cup)
1/2 cup raisins
3 tablespoons tomato paste
1 tablespoon sugar
1 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground pepper
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian (flat-leaf) parsley
1/4 cup coarsely chopped pitted green olives
1/4 cup capers, drained
2 tablespoons red wine vinegar
Toasted bread slices or assorted crackers, if desired

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix eggplant, tomatoes, celery, zucchini, bell pepper, onion, raisins, tomato paste, sugar, pepper flakes and pepper.
Cover; cook on Low heat setting 5 hours.
Stir basil, parsley, olives, capers and vinegar into slow cooker. Cool completely. Refrigerate until well chilled. Serve caponata cold or at room temperature with bread or crackers.

Nutrition Facts : Calories 25, Carbohydrate 5 g, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 60 mg

SLOW-COOKER CAPONATA

Slow-Cooker Caponata image

This Italian eggplant dip preps quickly and actually gets better as it stands. Serve it warm or at room temperature. Try adding a little leftover caponata to scrambled eggs for a savory breakfast. -Nancy Beckman, Helena, Montana

Provided by Taste of Home

Categories Appetizers

Time 5h20m

Yield 6 cups.

Number Of Ingredients 13

Ingredients

2 medium eggplants, cut into 1/2-inch pieces
1 medium onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
12 garlic cloves, sliced
1/2 cup dry red wine
3 tablespoons olive oil
2 tablespoons red wine vinegar
4 teaspoons capers, undrained
5 bay leaves
1-1/2 teaspoons salt
1/4 teaspoon coarsely ground pepper
French bread baguette slices, toasted
Optional: Fresh basil leaves, toasted pine nuts and additional olive oil

Steps:

Place first 11 ingredients in a 6-qt. slow cooker (do not stir). Cook, covered, on high for 3 hours. Stir gently; replace cover. Cook on high 2 hours longer or until vegetables are tender. Cool slightly; discard bay leaves. Serve with toasted baguette slices, adding toppings as desired.

Nutrition Facts : Calories 34 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 189mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein.

SLOW-COOKED SPICY PORTUGUESE CACOILA

Slow-Cooked Spicy Portuguese Cacoila image

You're probably used to pulled pork coated with barbecue sauce and made into sandwiches. Portuguese pulled pork is a spicy dish often served at our large family functions. Each cook generally adds his or her own touches that reflect their taste and Portuguese heritage. A mixture of beef roast and pork can be used. -Michele Merlino, Exeter, Rhode Island

Provided by Taste of Home

Categories Lunch

Time 6h20m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

4 pounds boneless pork shoulder butt roast, cut into 2-in. pieces
1-1/2 cups dry red wine or reduced-sodium chicken broth
4 garlic cloves, minced
4 bay leaves
1 tablespoon salt
1 tablespoon paprika
2 to 3 teaspoons crushed red pepper flakes
1 teaspoon ground cinnamon
1 large onion, chopped
1/2 cup water
12 bolillos or hoagie buns, split, optional

Steps:

Place pork in a large bowl; add wine, garlic and seasonings. Turn to coat; cover and refrigerate overnight., Transfer pork mixture to a 5- or 6-qt. slow cooker; add onion and water. Cook, covered, on low 6-8 hours or until meat is tender. , Skim fat. Remove bay leaves. Shred meat with 2 forks. If desired, serve with a slotted spoon on bolillos.

Nutrition Facts : Calories 489 calories, Fat 20g fat (7g saturated fat), Cholesterol 90mg cholesterol, Sodium 1075mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein.

EGGPLANT CAPONATA (SICILIAN VERSION)

Eggplant Caponata (Sicilian Version) image

Delicious relish or appetizer that can be served hot or cold! Serve with toasted crusty bread.

Provided by rocks_67

Categories Appetizers and Snacks Antipasto Recipes

Time 1h34m

Yield 16

Number Of Ingredients 16

Ingredients

1 eggplant, peeled and cut into 1/2-inch cubes
salt to taste
¼ cup olive oil, divided
1 cup finely chopped celery
1 onion, finely chopped
1 clove garlic, minced
1 ½ cups canned plum tomatoes, drained and coarsely chopped
12 green olives, pitted and coarsely chopped
1 ½ tablespoons drained capers
1 tablespoon tomato paste
1 teaspoon minced oregano
2 tablespoons red wine vinegar
2 teaspoons white sugar
1 teaspoon salt
ground black pepper to taste
2 teaspoons minced fresh parsley, or to taste

Steps:

Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.
Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 4.9 g, Fat 3.9 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 297 mg, Sugar 2.2 g

Tips:

Prep your ingredients beforehand: Chop the vegetables and measure out the spices before you start cooking to save time.
Use a good quality olive oil: This will enhance the flavor of the caponata.
Don't overcrowd the slow cooker: Leave some space between the ingredients so that they can cook evenly.
Cook on low for best results: This will allow the flavors to develop and meld together.
Serve warm or at room temperature: Caponata is delicious served either way.

Conclusion:

Sicilian Slow Cooker Spicy Caponata is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. It is also a great way to use up leftover vegetables. With its sweet, sour, and savory flavors, this dish is sure to please everyone at your table. So next time you're looking for a flavorful and easy-to-make dish, give Sicilian Slow Cooker Spicy Caponata a try. You won't be disappointed!