This week’s less guilt, healthy-living recipe, Slow-Cooker Sicilian Eggplant Caponata, was a major-league, big-time, booyah success!  It can be served as a side-dish especially for fish, over pasta (preferably whole grain), on top of polenta and/over thin, toasted slices of baguettes (a.k.a. bruschetta).

Because this recipe is said to serve ten and there were only six of us initially enjoying it as a side dish, there were plenty of leftovers for the next day; pasta for four!

Ingredients:

1.5 pounds Italian plum tomatoes (Roma)
1 can (14 or 15 oz) Tomatoes, diced in Italian seasonings or plain
1 pound eggplant, cut into 1/2 inch cubes (approximately, like I got the ruler out and measured)
1.5 cups sweet onion (Vidalia is always a good idea)
3 mediums ribs of celery, cut long-wise in half and then into 1/4 inch slices
3 medium garlic cloves, minced
1 tablespoon uncooked instant or quick-cooking tapioca
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon red pepper flakes
1 (6 oz) can of Tomato paste
10 medium to large pimento-stuffed, pitted, green olives
2 tablespoons capers, drained
1/2 cup fresh basil, finely chopped
3 tablespoons red wine vinegar

Instructions:

Spray slow cooker with cooking spray.
Using half of each ingredient layer as follows:

Fresh tomatoes, canned tomatoes, eggplant, onion, celery, garlic.
Sprinkle half of the tapioca, sugar, salt, red pepper
Repeat (two layers).

In small bowl, whisk together the tomato paste and red wine vinegar.
Pour over the top layer (or spoon over the top layer)

Cook on low for 4 hours.
Stir the vegetables and recover the slow cooker, for another 4 hours on low!

Stir in the olives and the capers.
Let sit for 1/2 hour or so, on warm or off.
Sprinkle with basil before serving!

Seriously fabulous dish that provides a good amount of vegetables to your daily plan!
Eat this: Lose weight!!!

For more 5 yum delish recipes, support and giggles, visit our Facebook/Kick in the Tush Club chapter.

LAST CHANCE to fill up on HAPPINESS!  Sign up for my workshop at Rowe Camp & Conference — FEED YOUR SOUL, CHANGE YOUR WEIGHT–the weekend of March 29-31, 2013 at Rowe Camp and Conference Center, in Rowe, Massachusetts (the Berkshire Mountains; unbelievably, stunningly beautiful) for what is sure to be a mind changing, life changing, enlivening experience.  Feed Your Soul at Rowe!

Spread the word–NOT the icing!
Janice

PS:  Dictated but not read by OLWL.  Excuse all typos!

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