Eggplant Italiano

1 1/4 pounds eggplant -- cut into 1-inch
cubes
2 medium onions -- thinly sliced
2 ribs celery -- cut into 1-inch
pieces
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
garnish


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.