Slow Cooker Caponata

Tired of topping pasta with ordinary tomato sauce?  Try this slow cooked sauce, featuring eggplant, onion, olives and a kick of crushed red pepper.  It's easy to make and absolutely scrumptious.


1 medium eggplant(about 1 1/4 pounds), cut into 1-inch pieces (about 4 cups)
1 large onion, diced (about 1 cup)
1 can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup
1 can (14.5 ounces) diced tomatoes
2 stalks celery, diced (about 1 cup)
0.5 cup sliced pitted green olives
2 tablespoons balsamic vinegar
1 tablespoon tomato paste
1 clove garlic, minced
0.5 teaspoon dried oregano leaves, crushed
0.25 teaspoon crushed red pepper


Stir the eggplant, onion, soup, tomatoes, celery, olives, vinegar, tomato paste, garlic, oregano and red pepper in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the vegetables are tender.