Recipe: Crockpot Caponata

Crockpot Caponata
Newsgroup: alt.cooking-chien/VeeDeena

1 medium eggplant, (about 1 lb.) 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-inch pieces
1/2 cup medium-hot salsa
1/4 cup extra virgin olive oil
2 Tbsp. capers
2 Tbsp. Balsamic vinegar
1 tsp. dried oregano
3 cloves garlic, minced
1/4 tsp. salt
1/3 cup packed fresh basil, cut into thin strips.
Toasted sliced Italian or French bread

Mix all together EXCEPT basil and bread. Put in crockpot. Cover and cook on low 7-8 hrs. Stir in basil. Serve at room temperature with toasted bread. - Marge