1 1/4 lbs eggplant, cut into 1-inch cubes
2 medium onions, thinly sliced
2 ribs celery, cut into 1-inch pieces
1 Tbs olive oil
1 can (16-oz) diced tomatoes, undrained
3 Tbs tomato sauce
1/2 cup pitted ripe olives, cut in half
2 Tbs Balsamic vinegar
1 Tbs sugar
1 Tbs capers, drained
1 tsp dried oregano
salt and pepper to taste

Combine eggplant, onions, celery, oil, tomatoes and tomato sauce in Crock-Pot® slow cooker. Cover and cook on Low 3 1/2 to 4 hours or until eggplant is tender.Stir in olives, vinegar, sugar, capers and oregano. Season with salt and pepper. Cook 45 minutes to 1 hour or until heated through.