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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.

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