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Baked Eggplant
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Have a look at this great Crock-Pot® recipe - Baked Eggplant
Cook Time
5 hours
Slow Cooker
3 - 3.5 Quarts
4 - 4.5 Quarts
Ingredients
1 1/2 pounds eggplant, cubed
2 onions, sliced
2 stalks celery, sliced
1 tablespoon olive oil
16 ounces diced tomatoes, canned
3 tablespoons tomato sauce
1/2 cup pitted olives, halved
2 tablespoons balsamic vinegar
1 tablespoon sugar
1 tablespoon capers
1 teaspoon oregano
salt and pepper
3 ounces Parmesan cheese, grated
Directions
- Combine eggplant, onion, celery, oil, tomatoes and tomato sauce and place in slow cooker.
- Cook on Low 3½-4 hours.
- Stir in olives, vinegar, capers and oregano. Season with salt and pepper.
- Cover; cook on High for 1 hour.
- Sprinkle with cheese before serving.
Disclaimer on Recipes:
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.
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