Caponata

1 med eggplant (about 1 pound), peeled and cut into 1/2 inch pieces
1 can (14 1/2 oz) diced Italian plum tomatoes, undrained
1 medium onion, chopped
1 red bell pepper, cut into 1/2 in pieces
1/2 cup prepared medium-hot salsa
1/4 cup extra-virgin olive oil
2 T capers, drained
2 T balsamic vinegar
3 cloves garlic, minced
1 tsp dried oregano leaves
1/4 tsp salt
1/3 cup packed fresh basil, cut into thin strips
Toasted sliced Italian or French bread

Mix all ingredients except basil and bread in slow cooker. Cover and cook on low 7 to 8 hours or until vegetables are crisp-tender. Stir in basil. Serve at room temperature on toasted bread. Makes about 5 1/4 cups.

Caponata printer friendly version located here. (Just the recipe. Nothing else.)
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