Eggplant Italiano

Eggplant Italiano
Makes 6 servings

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Ingredients

1-1/4	pounds eggplant, cut into 1-inch cubes
2	medium onions, thinly sliced
2	stalks celery, cut into 1-inch pieces
1	can (16 ounces) diced tomatoes, undrained
3	tablespoons tomato sauce
1	tablespoon olive oil, divided
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 leaves
	Salt and black pepper to taste
	Fresh basil leaves, leaf lettuce and red jalapeño pepper* (optional)
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

Prep Time	10 minutes
Cook Time	3-1/2 hours (LOW)

Slow Cooker Directions

Combine eggplant, onions, celery, tomatoes with juice, tomato sauce and oil in slow cooker. Cover; 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 to taste. Cover and cook 45 minutes to 1 hour or until heated through. Garnish, if desired.

To see more great recipes in related categories, click the links below

Recipe Institute | Sides, Vegetable | Slow Cooker | Italian

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