 Eggplant Italiano
Makes 6 servings
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Ingredients
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1-1/4
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pounds eggplant, cut into 1-inch cubes
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2
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medium onions, thinly sliced
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2
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stalks celery, cut into 1-inch pieces
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1
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can (16 ounces) diced tomatoes, undrained
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3
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tablespoons tomato sauce
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1
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tablespoon olive oil, divided
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1/2
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cup pitted ripe olives, cut in half
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2
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tablespoons balsamic vinegar
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1
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tablespoon sugar
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1
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tablespoon capers, drained
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1
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teaspoon dried oregano or basil leaves
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Salt and black pepper to taste
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Fresh basil leaves, leaf lettuce and red jalapeño pepper* (optional)
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*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
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Prep Time
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10 minutes
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Cook Time
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3-1/2 hours (LOW)
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Slow Cooker Directions
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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.
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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.
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© Publications International, Ltd.
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Printed
from fbnr.com
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