Crockpot Caponata

Ingredients and Instructions

1 pound plum tomatoes, chopped

1 each eggplant, cut in 1/2 inch pieces

2 each zucchini, cut in 1/2 inch pieces

1 each onion, finely chopped

3 each celery stalks, sliced

1/2 cup parsley, fresh, chopped

2 tablespoon red wine vinegar

1 tablespoon brown sugar

1/4 cup raisins

1/4 cup tomato paste

1 teaspoon salt

1 pepper, freshly ground

3 tablespoon oil cured black olives (optional)

2 tablespoon capers (optional)

Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar, sugar, raisins, tomato paste, salt & pepper in crockpot. Cook, covered on low heat for 5 1/2 hours. Do not remove cover during cooking. Stir in olives & capers, if using. Serve warm or cold.