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
Test Kitchen tip
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: Sliced fresh basil leaves, toasted pine nuts and additional olive oil
Directions
- 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.
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