Caponata

by "Recipes to Share - Slow Cooker"

Makes about 5 1/4 cups.

Ingredients:

1 medium eggplant (about 1 pound), peeled and cut into 1/2-inch pieces

1 can (about 14 oz) diced Italian plum tomatoes

1 medium onion, chopped

1 red bell pepper, cut into 1/2-inch pieces

1/2 cup salsa

1/4 cup olive oil

2 tbs capers, drained

2 tbs balsamic vinegar

3 cloves garlic, minced

1 tsp dried oregano

1/4 tsp salt

1/3 cup packed fresh basil, cut into thin strips

Toasted Italian or French bread slices

Directions:

1. Combine eggplant, tomatoes, onion, bell pepper, salsa, oil, capers, vinegar, garlic, oregano, and salt in slow cooker. Cover; cook on LOW 7 to 8 hours or until vegetables are crisp-tender.

2. Stir in basil. Serve at room temperature on toasted bread.

Tip: Be sure to cut all of the ingredients for the Caponata into uniform pieces. This allows them to cook evenly in the slow cooker.