wilkes

Eggplant Italiano

1 (1 1/4 -pound) eggplant, cut into 1-inch cubes

2 medium onions, thinly sliced

2 ribs celery, cut into 1-inch pieces

1 (16-ounce) can diced tomatoes, undrained

1 (15-ounce) can tomato sauce

1 tablespoon olive oil

1/2 cup pitted ripe olives, cut in half

2 tablespoons balsamic vinegar

1 tablespoon granulated sugar

1 tablespoon capers, drained

1 teaspoon dried oregano or basil leaves

Salt

Freshly ground black pepper


1. Combine eggplant, onions, celery, tomatoes with their juice, tomato
sauce and oil in the slow cooker. Cover and cook on low for 3 1/2 to 4
hours or until eggplant is tender.

2. Stir in olives, vinegar, sugar, capers and oregano. Season to taste with
salt and pepper. Cover and cook 45 minutes to 1 hour or until heated
through. Can be served over egg noodles, whole-wheat noodles or rice.