Slow Cooker Eggplant Caponata

Ingredients:

• 2 plum tomatoes, seeded and chopped
• 1 small eggplant, cut into 1/2 inch pieces
• 1 medium sized zucchini, chopped
• 1 celery rib, chopped
• 3/4 cup tomato puree
• 1 tablespoon sugar
• 3 tablespoons red wine vinegar
• 1 1/2 teaspoons dried basil
• 1/3 cup chopped green olives
• 1 tablespoon capers, rinsed and drained

Instructions:

• Add all ingredients, except olives and capers, to the slow-cooker.
• Cover and cook on HIGH for 4 hours, or SLOW for 6 hours.
• Stir in olives and capers. Serve warm or let cool.