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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
garnishCombine 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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