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 White Bean with Fennel ...

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

Zesty Slow Cooker Italian Pot Roast...

Chuck roast, potatoes, celery and carrots ...

Slow Cooker Gingerbread with Dried ...

No oven needed...this moist, cake like gin...

Slow Cooker Pork Chops

If you've never had pork chops from a slow...