Crockpot Caponata

• 1 pound italian plum (roma) tomatoes chopped
• 1 each eggplant cut in 1/2 inch pieces
• 2 each zucchini cut in 1/2 inch pieces
• 1 each onions finely chopped
• 3 each celery stalks sliced
• 1/2 cup parsley leaves fresh, chopped
• 2 tablespoons red wine vinegar
• 1 tablespoon brown sugar
• 1/4 cup raisins, seedless
• 1/4 cup tomato paste
• 1 teaspoon salt
• 1 x black pepper freshly ground
• 3 tablespoons black olives optional
• 2 tablespoons capers optional

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

italian plum, zucchini, onions, celery, parsley, red wine vinegar, brown sugar, raisins, tomato paste, salt, black pepper, black olives, capers optional

Taken from recipeland.com/recipe/v/crockpot-caponata-1387 (may not work)