Stir the eggplant, onion, soup, tomatoes, celery, olives, vinegar, tomato paste, garlic, oregano and red pepper in a 6-quart slow cooker.Cover and cook on LOW for 7 to 8 hours or until the vegetables are tender.
1 medium eggplant(about 1 1/4 pounds), cut into 1-inch pieces (about 4 cups)1 large onion, diced (about 1 cup)1 can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup1 can (14.5 ounces) diced tomatoes2 stalks celery, diced (about 1 cup)0.5 cup sliced pitted green olives2 tablespoons balsamic vinegar1 tablespoon tomato paste1 clove garlic, minced0.5 teaspoon dried oregano leaves, crushed0.25 teaspoon crushed red pepper
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