Sarasota'S Crockpot Eggplant Mediterranean - cooking recipe

Ingredients

1 1/2 lbs eggplants, I use the Japanese eggplant which is smaller and more tender (cubed, skin in)
2 medium onions, cut in half and thin sliced
3 celery ribs, rough diced
2 yellow squash, cut in 1/2-inch slices
2 zucchini, cut in 1/2-inch slices
1 (15 ounce) can diced Italian tomatoes, undrained
4 tablespoons tomato sauce
1/2 cup black olives (pitted kalamata are fine too)
2 tablespoons balsamic vinegar
1/4 cup chicken broth
1 tablespoon sugar
1 -2 tablespoon capers
1 teaspoon dried oregano
2 tablespoons fresh basil, fine chopped
salt
pepper
Garnish
feta cheese

Preparation

Crockpot -- Add the eggplant, onion, celery, olive oil, tomatoes, tomato sauce, broth, oregano, salt and pepper in the slow cooker and mix well. Top with the olives and squash but don't stir.Cover and cook on low for approximately 4 hours.
Finish -- After 3 1/2 - 4 1/2 hours, when the eggplant is tender, stir to incorporate the squash and the olives into the mix. To finish, mix the sugar with the vinegar and add to the crockpot along with the capers and basil. Stir well and test for any additional seasoning, salt and pepper. Pepper is the only thing I find I need to add. Cook another 10-15 minutes, just to blend all the flavors. Perfect time to make your couscous, or maybe some grilled bread or rice. Any side dish you want.
Serve -- As I mentioned, I prefer to serve this over couscous and garnish with feta cheese. ENJOY!