Slow Cooker Caponata

Campbell's Slow Cooker Caponata Recipe

Tired of topping pasta with ordinary tomato sauce?  Try this slow cooked sauce, featuring eggplant, onion, olives and a kick of crushed red pepper.  It's easy to make and absolutely scrumptious.

At a glance


20 min.


7 hr. 20 min.



Servings: about 1/2 cup each

Cook: 7 hr.

Made With

  • Campbell’s® Condensed Golden Mushroom Soup

    Campbell’s® Condensed Golden Mushroom Soup

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What You'll Need

1 medium eggplant (about 1 1/4 pounds), cut into 1-inch pieces (about 4 cups)
1 large onion, diced (about 1 cup)
1 can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup
1 can (14.5 ounces) diced tomatoes
2 stalks celery, diced (about 1 cup)
1/2 cup sliced pitted green olives
2 tablespoons balsamic vinegar
1 tablespoon tomato paste
1 clove garlic, minced
1/2 teaspoon dried oregano leaves, crushed
1/4 teaspoon crushed red pepper

How to Make It

  • 1

    Stir the eggplant, onion, soup, tomatoes, celery, olives, vinegar, tomato paste, garlic, oregano and red pepper in a 6-quart slow cooker.

  • 2

    Cover and cook on LOW for 7 to 8 hours or until the vegetables are tender.

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  • Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
  • Serving Suggestion: The caponata is delicious served over penne pasta and sprinkled with shredded Parmesan cheese or in pita bread, topped with crumbled feta cheese.
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