Crock Pot Baked Eggplant (Aubergine) - cooking recipe

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

Preparation

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.