Slow Cooker Caponata

By kathleentirpak

Ingredients

• 1 pound eggplant, peeled, cut into 1/2 inch cubes
• 14 ounce can diced tomatoes
• 1 medium red bell pepper, cut into 1/2 inch pieces
• 3/4 cup salsa
• 1/4 cup olive oil
• 3 Tablespoons balsamic vinegar
• 3 cloves garlic, peeled and minced
• 1 1/4 teaspoon dried oregano
• 1/3 cup fresh basil, chopped
• toasted French bread slices or pita chips

Preparation

Step 1

Place all ingredients ( except the bread or pita chips ) in the slow cooker. Cook on low for 6-8 hours.