Cook Time 3-1/2 hours (LOW)
Prep Time 10 minutes
Makes 6 servings
|1-1/4||pounds eggplant, cut into 1-inch cubes|
|2||medium onions, thinly sliced|
|2||stalks celery, cut into 1-inch pieces|
|1||can (16 ounces) diced tomatoes, undrained|
|3||tablespoons tomato sauce|
|1||tablespoon olive oil, divided|
|1/2||cup pitted ripe olives, cut in half|
|2||tablespoons balsamic vinegar|
|1||tablespoon capers, drained|
|1||teaspoon dried oregano or basil leaves|
|Salt and black pepper to taste|
|Fresh basil leaves, leaf lettuce and red jalapeño pepper* for garnish|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Combine eggplant, onions, celery, tomatoes with juice, tomato sauce and oil in slow cooker. Cover; cook on LOW 3-1/2 to 4 hours or until eggplant is tender.
- Stir in olives, vinegar, sugar, capers and oregano. Season with salt and pepper to taste. Cover and cook 45 minutes to 1 hour or until heated through. Garnish, if desired.
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