Slow Cooker Caponata

Tired of topping pasta with ordinary tomato sauce?  Try this slow cooked sauce, featuring eggplant, onion, olives and a kick of crushed red pepper.  It's easy to make and absolutely...

Directions

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.

Ingredients

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 Soup
1 can (14.5 ounces) diced tomatoes
2 stalks celery, diced (about 1 cup)
0.5 cup sliced pitted green olives
2 tablespoons balsamic vinegar
1 tablespoon tomato paste
1 clove garlic, minced
0.5 teaspoon dried oregano leaves, crushed
0.25 teaspoon crushed red pepper

Slow Cooker Lentil Soup with Beef

Using prepared French onion soup as the ba...

Slow Cooker Fiesta Chicken Tortilla...

This soul-satisfying soup is the perfect r...

Slow Cooker Yellow Split Pea Soup w...

Spice up the traditional yellow split pea ...

Slow Cooker Chicken & Herb Dumpling...

The slow cooker makes it easy to prepare t...