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Slow Cooker Caponata

Slow Cooker Caponata

5 1

Tired of topping pasta with ordinary tomato sauce?  Try this slow cooked sauce, featuring eggplant, onion, olives and a kick of crushed red pepper.  It's easy to make and absolutely scrumptious.

serves 12 people


cost per recipe: $8.19

The price is determined by the national average.

  • 1

    medium eggplant(about 1 1/4 pounds), cut into 1-inch pieces (about 4 cups)

  • 1

    large onion, diced (about 1 cup)

  • 1

    can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup

  • 1

    can (14.5 ounces) diced tomatoes

  • 2

    stalks celery, diced (about 1 cup)

  • 1/2

    cup sliced pitted green olives

  • 2

    tablespoons balsamic vinegar

  • 1

    tablespoon tomato paste

  • 1

    clove garlic, minced

  • 1/2

    teaspoon dried oregano leaves, crushed

  • 1/4

    teaspoon crushed red pepper

view nutrition info

How to Make It

Step 1

Stir the eggplant, onion, soup, tomatoes, celery, olives, vinegar, tomato paste, garlic, oregano and red pepper in a 6-quart slow cooker.

Step 2

Cover and cook on LOW for 7 to 8 hours or until the vegetables are tender.

Recipe Tips

  • Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
  • Serving Suggestion: The caponata is delicious served over penne pasta and sprinkled with shredded Parmesan cheese or in pita bread, topped with crumbled feta cheese.

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Made With
Campbell's® Condensed Golden Mushroom Soup

Campbell's® Condensed Golden Mushroom Soup

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Ratings & Reviews

  • T. P.

    August 4, 2017

    This is very good.

    I made it in a 9-inch skillet. I browned the onion and eggplant first, adding the garlic before the final minute (it will burn if you add it earlier). Then I added everything else, plus a 1/2 cup of water. I brought it to a boil, reduced it to a simmer, put a lid on it, and cooked for about 20 minutes. It was delicious.

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