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Before you jump to Crockpot Eggplant 🍆Caponata recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.
A lot of us have been conditioned to believe that comfort foods are not good and to be avoided. At times, if your comfort food is essentially candy or other junk foods, this can be true. Other times, though, comfort foods can be totally nutritious and it’s good for you to consume them. Some foods honestly do improve your mood when you eat them. If you are feeling a little bit down and you’re needing an emotional pick me up, try a number of these.
Green tea is fantastic for moods. You just knew green tea had to be included in this article, right? Green tea has been found to be packed full of an amino acid called L-theanine. Research has found that this amino acid promotes the production of brain waves. This helps improve your mental focus while relaxing the rest of your body. You already knew that green tea helps you feel a lot healthier. Now you are aware that green tea can help you be happier too!
Now you realize that junk food isn’t necessarily what you need to eat when you want to help your moods get better. Try a couple of of these suggestions instead.
We hope you got insight from reading it, now let’s go back to crockpot eggplant 🍆caponata recipe. To cook crockpot eggplant 🍆caponata you need 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook Crockpot Eggplant 🍆Caponata:
- You need 2 eggplants, peeled, cut into chunks
- Use 2 onions, sliced
- You need 10 cloves garlic, minced
- Use 1 can condensed cream of mushroom soup
- Provide 1 can condensed tomato soup
- Take 1 can (14.5 ounce) diced tomatoes
- Take 3 heaping tablespoons stuffed spanish olives(with some juice from the olive jar)
- Provide 1 tablespoon oregano
- You need 1/8 teaspoon black pepper
- Take 1/8 teaspoon crushed red pepper
- Get 2 tablespoons balsamic vinegar
- Get 1 can (6 ounce) tomato paste
- Provide Parmesan cheese
Instructions to make Crockpot Eggplant 🍆Caponata:
- Place your peeled and cut up eggplant and sliced onions inside a crockpot……
- Now add your minced garlic…..
- Next add your cream of mushroom soup, tomato soup and diced tomatoes, mix lightly……
- Now add your spanish olives, oregano and black pepper, mix lightly……
- Next add the crushed red pepper,balsamic vinegar and tomato paste, mix all well….
- Cook on Low for 8 hours, stirring lightly once every 2 hours if possible, if you can’t, don’t worry about it !!!! 😉
- Serve over pasta of your choice topped with Parmesan cheese and enjoy 😉!!!
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