Crock Pot Baked Eggplant (Aubergine)

• 1 1/4 lbs eggplants, cut into 1-inch cubes
• 2 medium onions, thinly sliced
• 2 celery ribs, cut into 1-inch pieces
• 1 tablespoon extra virgin olive oil
• 1 (16 ounce) can diced tomatoes, undrained
• 3 tablespoons tomato sauce
• 1/2 cup pitted ripe olives, cut in half
• 2 tablespoons balsamic vinegar
• 1 tablespoon sugar
• 1 teaspoon dried oregano
• salt and pepper

1. Combine eggplant, onions, celery, olive oil, tomatoes, and tomato sauce in Crock Pot. Cover and cook on low for 3 1/2 to 4 hours or until eggplant is tender.
2. Stir in olives, vinegar, sugar, and oregano. Season with salt and pepper. Cover and cook an additional 45 minutes to one hour or unril heated through.

eggplants, onions, celery, extra virgin olive oil, tomatoes, tomato sauce, pitted ripe olives, balsamic vinegar, sugar, oregano, salt

Taken from www.food.com/recipe/crock-pot-baked-eggplant-aubergine-147001 (may not work)