Slow-Cooker Spicy Caponata Recipe - BettyCrocker.com

Ingredients

• 2 small unpeeled eggplants (3/4 lb each), cut into 3/4-inch pieces
• 1 lb plum (Roma) tomatoes, coarsely chopped
• 3 stalks celery, sliced (1 1/3 cups)
• 1 large zucchini, cut in half lengthwise, then cut crosswise into slices (2 cups)
• 1 red or orange bell pepper, cut into 1-inch pieces
• 1 large sweet onion, chopped (1 cup)
• 1/2 cup raisins
• 3 tablespoons tomato paste
• 1 tablespoon sugar
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon freshly ground pepper
• 1/4 cup chopped fresh basil leaves
• 1/4 cup chopped fresh Italian (flat-leaf) parsley
• 1/4 cup coarsely chopped pitted green olives
• 1/4 cup capers, drained
• 2 tablespoons red wine vinegar
• Toasted bread slices or assorted crackers, if desired