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Baked Eggplant

recipe at a glance
Rating: 5/5 5 stars
4 reviews

ready in: over 5 hrs
serves/makes:   4
  

recipe id: 50675
cook method: crock pot

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ingredients

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

directions

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.

added by

jade76

nutrition

150 calories, 6 grams fat, 24 grams carbohydrates, 4 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
375%
number of 4 star votes on this recipe
125%
number of 3 star votes on this recipe
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number of 2 star votes on this recipe
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number of 1 star votes on this recipe
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number of unrated comments on this recipe0



Registered Member at CDKitchen.com
Member since:
Apr 17, 2010





REVIEW: recipe rating
Skipped the capers but followed the recipe to a T otherwise. Good results. When it was done I tossed it with some cooked large pearl cous cous. Served it with broiled fish. Lovely meal.


Registered Member at CDKitchen.com
Member since:
Oct 28, 2009





REVIEW: recipe rating
This was very yummy. I followed the instructions as writtened but I used some Asian eggplants I had in the fridge. I spooned on top of spinach bowties. And a few shavings of Parm. I think next time I might add a bit of garlic to it.


Guest at CDKitchen.com




REVIEW: recipe rating
I don't have all the ingredients handy, so I add a jar of Ragu spaghetti sauce, the diced eggplant, and diced boneless skinless chicken breast
After 6 hours-I served the meal on top of Pasta. It was so good!


Guest at CDKitchen.com




REVIEW: recipe rating
This recipe was delicious!!
I didn't add the olives. I only had a can of diced tomatoes with basil, oregano and garlic--it was wonderful. I topped it with some shredded asiago cheese.
I could have eaten the whole pot by myself.