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Caponata

1 lb plum tomatoes -- chopped
1 eggplant -- in 1/2" pieces
2 med zucchini -- in 1/2" pieces
1 onion finely chopped
3 stalks celery -- sliced
1/2 c chopped parsley
2 tbsp red wine vinegar
1 tbsp brown sugar
1/4 c raisins
1/4 c tomato paste
1 tsp salt
1/4 tsp freshly ground black pepper
3 tbsp oil cured black olives -- (optional)
2 tbsp capers -- (optional)


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

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