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.