Recipe for Eggplant Italiano

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Yield:

Ingredients:

Amount	Ingredient
1/4 lb	eggplant cut into 1-inch cubes
2 med	onions thinly sliced
2 x	ribs celery cut into 1-inch pieces
1 tbl	olive oil divided
1 x	16 ounce can diced tomatoes undrained
3 tbl	tomato sauce
1/2 cup	pitted ripe olives cut in half
2 tbl	balsamic vinegar
1 tbl	sugar

Instructions:

Instructions: 1 Teaspoon dried oregano or basil leaves, crushed Salt and black pepper to taste Fresh basil leaves, leaf lettuce and red jalapeno pepper 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.

Makes 6 servings

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... Eggplant Italiano :: Eggplant Italienne ...