Crockpot Eggplant 🍆Caponata

Recipe: Appetizing Crockpot Eggplant 🍆Caponata

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Crockpot Eggplant 🍆Caponata.

You can have Crockpot Eggplant 🍆Caponata using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Crockpot Eggplant 🍆Caponata

  1. You need 2 of eggplants, peeled, cut into chunks.
  2. Prepare 2 of onions, sliced.
  3. It’s 10 cloves of garlic, minced.
  4. It’s 1 can of condensed cream of mushroom soup.
  5. Prepare 1 can of condensed tomato soup.
  6. It’s 1 can (14.5 ounce) of diced tomatoes.
  7. It’s 3 of heaping tablespoons stuffed spanish olives(with some juice from the olive jar).
  8. It’s 1 tablespoon of oregano.
  9. It’s 1/8 teaspoon of black pepper.
  10. Prepare 1/8 teaspoon of crushed red pepper.
  11. Prepare 2 tablespoons of balsamic vinegar.
  12. Prepare 1 can (6 ounce) of tomato paste.
  13. Prepare of Parmesan cheese.

Crockpot Eggplant 🍆Caponata instructions

  1. Place your peeled and cut up eggplant and sliced onions inside a crockpot…….
  2. Now add your minced garlic……
  3. Next add your cream of mushroom soup, tomato soup and diced tomatoes, mix lightly…….
  4. Now add your spanish olives, oregano and black pepper, mix lightly…….
  5. Next add the crushed red pepper,balsamic vinegar and tomato paste, mix all well…..
  6. Cook on Low for 8 hours, stirring lightly once every 2 hours if possible, if you can’t, don’t worry about it !!!! 😉.
  7. Serve over pasta of your choice topped with Parmesan cheese and enjoy 😉!!!.

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