Vegetables agro dolce

Yield: 1 servings

Measure Ingredient
1 large Eggplant; (11/2 pounds),
\N \N Peeled and chopped
\N \N Salt
1 \N Onion thinly sliced into rounds
1 \N Rings separated
1 medium Red bell pepper; chopped
1 medium Yellow bell pepper; chopped
1 medium Green bell pepper; chopped
2 larges Celery ribs; chopped
2 mediums Zucchini; chopped
2 \N Garlic cloves
\N \N Crushed through a press
¼ cup Red wine vinegar
3 tablespoons Balsamic vinegar
2 tablespoons Raisins
2 tablespoons Drained capers
1 tablespoon Extra-virgin olive oil
½ teaspoon Garlic pepper
2 \N Pinches sugar
2 tablespoons Pine nuts; , up to 3
\N \N Toasted if desired

This Italian sweet-and-sour medley makes a great appetizer or salad served on a colorful lettuce leaf


1. Spread the chopped eggplant out on a double thickness of paper towels.

Sprinkle generously with salt. Let stand 1 hour.

2. Rinse the eggplant under cold water to remove the salt, drain well, and with your hands squeeze the eggplant to remove as much moisture as possible.

3. Meanwhile, in a 4- or 5-quart electric slow cooker, mix together the onion, bell peppers, celery, zucchini, garlic, and wine vinegar. Add the eggplant and stir to mix. Cover and cook on the low heat setting about 4½ hours, or until the vegetables are tender. Drain the vegetables into a colander and return to the slow cooker.

4. Add the balsamic vinegar, raisins, capers, olive oil, garlic pepper, ¼ teaspoon salt, and sugar. Increase the heat setting to high and cook, uncovered, stirring occasionally, 15 minutes. Stir in the pine nuts. Serve warm, at room temperature, or chilled.

Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton Converted by MM_Buster v2.0l.

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