1 1/4 lbs. eggplant, cut into 1-inch cubes
2 onions, thinly sliced
2 ribs celery, sliced
1 tbs. olive oil
1 16 oz. can diced tomatoes, undrained
3 tbs. tomato sauce
1/2 cup pitted olives, cut in half
2 tbs. balsamic vinegar
1 tbs. sugar
1 tbs. capers, drained
1 tsp. dried oregano
1 tsp. dried basil
salt and pepper to taste

Combine the eggplant, onions, celery, oil, tomatoes and tomato sauce in the Crock-Pot® Slow Cooker. Cover; cook on Low for 3 1/2 to 4 hours or until eggplant is tender. Stir in the olives, vinegar, sugar, capers, oregano, and basil. Season with salt and pepper. Cover; cook for 45 minutes to 1 hour on High, or until heated through.

Recommended Unit Size: 2 1/2 - 5 Quarts