Eggplant Caponata – Slow Cooking Thursday

Head over to Sandra’s for Slow Cooking Thursday turned Cooking Thursday!

This is more of a late summer recipe, but as it freezes very well (I freeze 2 cup batches) I found one lonely package in the freezer.  Mmmm…  This next summer I think I will see how it does in the pressure canner.

Yummy with fish, chicken, as a veggie main dish, on sweet potatoes, grilled polenta, and on olive oil-brushed-and -grilled gluten free French bread.

Eggplant Caponata

8 plum tomatoes (such as Roma), peeled, seeded and chopped

4 small eggplant (12 oz each), cut into 1/2″ pieces

2 medium zucchini, cut into 1/2″ pieces

2 medium yellow summer squash, cut into 1/2″ pieces

4 stalks celery, chopped

2 large sweet onions, peeled, chopped

2 cups tomato puree

1/2 cup red wine vinegar

1/4 cup sugar (I like to use dried cane for the bit of molasses flavor)

2 Tablespoons dried basil

1 1/2 cups chopped green olives

1/4 cup capers, rinsed

Mix all ingredients except olives and capers in slow cooker.  Cover and cook on high for 4 1/2 hours or on low for 7 hours.

Remove lid, stir and check liquid.  If too moist, turn heat to high and allow to cook with lid off for about 1/2 hour.  Stir in olives and capers.  Can serve warn, room temp or chilled.