Results 1 to 1 of 1
  1. #1
    Senior Member Savin' Moola's Avatar
    Join Date
    Jan 2006

    Default Dump & Run- Egglplant Italianao

    Eggplant Italiano

    1 1/4 pounds eggplant -- cut into 1-inch
    2 medium onions -- thinly sliced
    2 ribs celery -- cut into 1-inch
    1 tablespoon olive oil -- divided
    1 16 ounce can diced tomatoes -- undrained
    3 tablespoons tomato sauce
    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
    salt & pepper to taste
    fresh basil leaves and leaf lettuce for

    Combine eggplant, onions, celery, oil, tomatoes and tomato sauce in
    slow cooker. Cover and 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. Cover and cook 45 minutes to 1 hour or
    until heated through. Garnish, if desired.

  2. The Following User Says Thank You to Savin' Moola For This Useful Post:

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts

(C) Melissa 'Liss' Burnell & 1995-2015
Material from may not be copied or distributed, or republished, uploaded, posted, or transmitted in any way, without the prior written consent of, EXCEPT: you may print recipe pages for your personal, non-commercial home use only, provided you do not delete or change any copyright, trademark, or other proprietary notices. Modification or use of the materials for any other purpose violates's intellectual property rights.
Site Design is Created from a Modified Style Originally Created by Miner Skinz