INGREDIENTS

INSTRUCTIONS

This Italian sweet-and-sour medley makes a great appetizer or salad served
on a colorful lettuce leaf
MAKES 6 APPETIZER SERVINGS
1. Spread the chopped eggplant out on a double thickness of paper towels.
Sprinkle generously with salt. Let stand 1 hour.
2. Rinse the eggplant under cold water to remove the salt, drain well, and
with your hands squeeze the eggplant to remove as much moisture as
possible.
3. Meanwhile, in a 4- or 5-quart electric slow cooker, mix together the
onion, bell peppers, celery, zucchini, garlic, and wine vinegar. Add the
eggplant and stir to mix. Cover and cook on the low heat setting about 4
1/2 hours, or until the vegetables are tender. Drain the vegetables into a
colander and return to the slow cooker.
4. Add the balsamic vinegar, raisins, capers, olive oil, garlic pepper, 1/4
teaspoon salt, and sugar. Increase the heat setting to high and cook,
uncovered, stirring occasionally, 15 minutes. Stir in the pine nuts. Serve
warm, at room temperature, or chilled.
Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton
Converted by MM_Buster v2.0l.

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