caponata in a crock pot

Ingredients

• 1 medium eggplant, peeled and cut into 1/2 inch cubes
• 14 ounces can diced tomatoes
• 1 medium onion, chopped
• 1 medium red bell pepper, cut into 1/2 inch pieces
• 3/4 cup salsa
• 1/4 cup olive oil
• 2 tablespoons capers, drained
• 3 tablespoons balsamic vinegar
• 3 cloves garlic, minced
• 1 1/4 teaspoons dried oregano
• 1/3 cup chopped fresh basil, packed in measuring cup
• 1 - toasted sliced bagget loaf