CAPONATA

1 med (approx. 1 lb) eggplant, peeled and cut into 1/2-inch pieces

1 can (14.5-oz) diced Italian tomatoes, undrained
1 med onion, chopped
1 red bell pepper, seeded and cut into 1/2-inch pieces
1/2 cup salsa (your choice of heat)
1/4 cup olive oil
2 tbsp capers, drained
2 tbsp balsamic vinegar
3 garlic cloves, minced
1 tsp dried oregano
1/4 tsp salt
1/3 cup packed fresh basil, cut into thin strips
Sliced, toasted Italian or French bread

Combine the first 11 ingredients in a slow cooker or crock-pot.  Place lid on cooker and cook on low for 7 to 8 hours until the veggies are crisp tender.  Stir in the basil.

Serve at room temperature on the toasted bread.

Note: the file photo