Caper-Studded Caponata

I find this version of caponata, which contains a sweet red pepper and capers, particularly delicious. Spread it on your favorite gluten-free crackers or flatbread, or over thinly sliced cucumber or spears of Belgian endive, or that old stand-by, celery sticks.

2016-09-16 12:52:30

Ingredients

Small (approx. 2 quart) slow cooker is required
Large sheet of parchment paper
1 medium eggplant, peeled, cut into 1⁄2-inch (1 cm) cubes and drained of excess moisture
3 tbsp red wine vinegar 45 mL
1 tsp coconut sugar 5 mL
2 to 3 tbsp extra virgin olive oil 30 to 45 mL
4 cloves garlic, minced
1 tsp cracked black peppercorns 5 mL
1⁄2 tsp sea salt 2 mL
1⁄4 cup reconstituted sun-dried tomatoes 60 mL
1⁄2 red bell pepper, seeded and diced 1⁄2
2 tbsp drained capers 30 mL
1⁄4 cup finely chopped parsley leaves 60 mL

Instructions

1. In a small bowl, combine vinegar and sugar. Stir until sugar dissolves. Set aside.
2. In a skillet, heat 2 tbsp (30 mL) of the oil over medium-high heat. Add eggplant, in batches, if necessary, and cook, stirring and tossing, until it begins to brown, about 3 minutes per batch, adding more oil, if necessary. Transfer to slow cooker stoneware.
3. Add garlic, peppercorns and salt to pan and cook, stirring, for 1 minute. Add sun-dried tomatoes and vinegar mixture and stir to combine. Stir into stoneware.
4. Place a large piece of parchment over the eggplant mixture, pressing it down to brush the food and extending up the sides of the stoneware so it overlaps the rim. Cover and cook on Low for 6 hours or on High for 3 hours, until mixture is hot and bubbly. Lift out parchment and discard, being careful not to spill the accumulated liquid into the mixture. Stir in bell pepper and capers.
5. Cover and cook on High for 15 minutes, until bell pepper is soft and flavors blend. Transfer to a serving bowl and garnish with parsley. Serve warm or at room temperature.

Notes