Ingredients
- 1 tablespoon oil
- 2 small ribs celery, diced
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 small eggplant, peeled, cubed (about 4 cups)
- 3 tablespoons balsamic vinegar
- 3 tablespoons capers
- 1/4 teaspoon dried crushed red pepper
- 1 tablespoon chopped fresh basil
Directions
- In a cast iron crock over medium on the stovetop, heat oil. Add celery, onions and garlic. Cook about 8 minutes or until celery is tender.
- Stir in tomatoes, eggplant, vinegar, capers and crushed red pepper.
- Place crock on slow cooker base. Cover slow cooker and cook on HIGH for 2 1/2 to 3 hours or MEDIUM for 5 to 6 hours.
- Stir in basil before serving.
Serves: 6-8
Test Kitchen Tip: This recipe was developed for the Party Crock Cook Set, using the crock on the stovetop. To use a slow cooker with ceramic crock, cook celery, onion and garlic with oil in a medium skillet. Transfer ingredients to the slow cooker crock. Add the tomatoes, eggplant, vinegar, capers and red pepper and. Cover slow cooker and cook on HIGH for 2 1/2 to 3 hours or LOW for 6 to 6 1/2 hours.