caponata in a crock pot

Ingredients For caponata in a crock pot

• 1 md

  eggplant, peeled and cut into 1/2 inch cubes
• 14 oz

  can diced tomatoes
• 1 md

  onion, chopped
• 1 md

  red bell pepper, cut into 1/2 inch pieces
• 3/4 c

  salsa
• 1/4 c

  olive oil
• 2 Tbsp

  capers, drained
• 3 Tbsp

  balsamic vinegar
• 3 clove

  garlic, minced
• 1 1/4 tsp

  dried oregano
• 1/3 c

  chopped fresh basil, packed in measuring cup
• 1

  toasted sliced bagget loaf