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Baked Eggplant
Serves/Makes: 4    |   Ready In: > 5 hrs

1 1/4 pound eggplant, cut into 1-inch cubes
2 medium onions, thinly sliced
2 ribs celery, cut into 1-inch pieces
1 tablespoon olive oil
1 can (16 ounce size) diced tomatoes, undrained
3 tablespoons tomato sauce
1/2 cup pitted ripe olives, cut in half
2 tablespoons balsamic vinegar
1 tablespoon sugar
1 tablespoon capers, drained
1 teaspoon dried oregano
salt and pepper, to taste

Combine eggplant, onions, celery, oil, tomatoes and tomato sauce in slow cooker. Cover and cook on Low 3 1/2 to 4 hours or until eggplant is tender.

Stir in olives, vinegar, sugar, capers and oregano. Season with salt and pepper. Cook 45 minutes to 1 hour or until heated through.

Recipe Location:
Recipe ID: 50675

per serving: 150 calories, 6g fat, 24g carbohydrates, 4g protein.

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