Recipe: Caponata (crockpot)

Caponata

1 medium eggplant, peeled and cut into 1/2 inch pieces
1 can (14 1/2 oz) diced Italian plum tomatoes, undrained
1 medium onion, chopped
1 red bell pepper, cut into 1/2 in pieces
1/2 cup prepared medium-hot salsa
1/4 cup extra-virgin olive oil
2 tablespoons capers, drained
2 tablespoons balsamic vinegar
3 cloves garlic, minced
1 teaspoon dried oregano leaves
1/4 teaspoon salt
1/3 cup packed fresh basil, cut into thin strips
Toasted sliced Italian or French bread

Mix all ingredients except basil and bread in slow cooker.

Cover and cook on Low 7 to 8 hours or until vegetables are crisp-tender.

Stir in basil. Serve at room temperature on toasted bread.