Crockpot Eggplant Mediteranean

Serving Size: 4-6

Ingredients:
- 1 eggplant, cubed with skin in
- 2 medium organic yellow onions, thin sliced
- 3 organic celery ribs, rough diced
- 2 organic yellow squash, cut in 1/2 inch slices
- 2 organic zucchini, cut in 1/2 inch slices
- 1 (15 ounce) can of Italian tomatoes, undrained
- 4 tablespoons tomato sauce
- 1/2 cup black olives
- 2 tablespoons balsamic vinegar
- 1/8 cup water (optional)
- 1 tablespoon sugar
- 1-2 tablespoon capers
- 1 teaspoon dried oregano
- 2 tablespoons fresh basil, finely chopped
- salt and pepper to taste

Directions:
1. IN THE CROCKPOT: Add the eggplant, onion, celery, olive oil, tomatoes, and tomato sauce into the crock pot. Mix well. Top with the olives and squash but do not stir. Cover and cook on low for approx. 4 hours.

2. FINSHING TOUCHES: When ready to eat, mix and stir the squash and olives. Then mix in the sugar with the vinegar and add to the crockpot along with the capers, oregano, and basil.

Serve over rice, couscous or pasta. Recipe suggests topping with feta cheese crumbles! Enjoy!