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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.
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