Crock Pot Baked Eggplant (Aubergine)

Name: Crock Pot Baked Eggplant (Aubergine)
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 serving(s)
Ingredients: 1 1/4 lbs eggplants, cut into 1-inch cubes; 2 medium onions, thinly sliced; 2 celery ribs, cut into 1-inch pieces; 1 tablespoon extra virgin olive oil; 1 (16 ounce) can diced tomatoes, undrained; 3 tablespoons tomato sauce; 1/2 cup pitted ripe olives, cut in half; 2 tablespoons balsamic vinegar; 1 tablespoon sugar; 1 teaspoon dried oregano; salt and pepper

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Recipe by janem123

This recipe is adapted from www.crock-pot.com. I estimated the number of servings.

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READY IN: 4hrs 15mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₄

lbs eggplants, cut into 1-inch cubes
2

medium onions, thinly sliced
2

celery ribs, cut into 1-inch pieces
1

tablespoon extra virgin olive oil
1

(16 ounce) can diced tomatoes, undrained
3

tablespoons tomato sauce
¹⁄₂

cup pitted ripe olives, cut in half
2

tablespoons balsamic vinegar
1

tablespoon sugar
1

teaspoon dried oregano
salt and pepper

DIRECTIONS

Combine eggplant, onions, celery, olive oil, tomatoes, and tomato sauce in Crock Pot. Cover and cook on low for 3 1/2 to 4 hours or until eggplant is tender.
Stir in olives, vinegar, sugar, and oregano. Season with salt and pepper. Cover and cook an additional 45 minutes to one hour or unril heated through.

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