Eggplant Italiano

Prep Time 10 minutes

Cook Time 3-1/2 hours (LOW)


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 sugar
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.


  1. 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.
  2. 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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