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    1. #1
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      Default Dump & Run- Egglplant Italianao

      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.

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


     

     

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