Ingredients
- 3 celery stalks
- 2 zucchini
- 1 eggplant
- 1 onion
- 1 pepper
- 1 pound tomatoes (plum)
- 1/4 cup tomato paste
- 1/4 cup raisins
- 3 tablespoon oil cured black olives
- 2 tablespoon wine vinegar (red)
- 2 tablespoon capers
- 1 tablespoon brown sugar
- 1/2 cup parsley
- 1 teaspoon salt
Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar, sugar, raisins, tomato paste, salt & pepper in crockpot. Cook, covered on low heat for 5 1/2 hours. Do not remove cover during cooking. Stir in olives & capers, if using. Serve warm or cold.
