Slow-Cooker Eggplant Caponata

Name: Slow-Cooker Eggplant Caponata
Yield: 20
Ingredients: 2 plum tomatoes, seeded and chopped see savings; 1 small eggplant (about 12 ounces), cut into 1/2-inch pieces see savings; 1 medium-size zucchini, cut into 1/2-inch pieces see savings; 1 celery rib, chopped see savings; 1 small onion, chopped see savings; 3/4 cup tomato puree see savings; 3 tablespoons red wine vinegar see savings; 1 tablespoon sugar see savings; 1 1/2 teaspoons dried basil see savings; 1/3 cup chopped green olives see savings; 1 tablespoon capers, rinsed and drained see savings; 1 large loaf Italian bread, cut into 1/2-inch slices (about 18-20) and lightly toasted see savings

Slow-Cooker Eggplant Caponata was pinched from <a href="http://www.recipe.com/slow-cooker-eggplant-caponata/" target="_blank">www.recipe.com.</a>

"This vegetable recipe is versatile enough to be served as either an appetizer or main dish. Try it during the holidays when the convenience of the slow cooker can really save the day...."

INGREDIENTS

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2 plum tomatoes, seeded and chopped see savings

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1 small eggplant (about 12 ounces), cut into 1/2-inch pieces see savings

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1 medium-size zucchini, cut into 1/2-inch pieces see savings

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1 celery rib, chopped see savings

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1 small onion, chopped see savings

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3/4 cup tomato puree see savings

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3 tablespoons red wine vinegar see savings

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1 tablespoon sugar see savings

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1 1/2 teaspoons dried basil see savings

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1/3 cup chopped green olives see savings

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1 tablespoon capers, rinsed and drained see savings

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1 large loaf Italian bread, cut into 1/2-inch slices (about 18-20) and lightly toasted see savings

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