Ingredients
- 3 celery stalks
- 2 zucchini
- 1 eggplant
- 1 onion
- 1 pepper
- 300 gr tomatoes (plum)
- 65 gr tomato paste
- 40 gr raisins
- 45 ml oil cured black olives
- 30 ml wine vinegar (red)
- 18 gr capers
- 14 gr brown sugar
- 14 gr parsley
- 3 gr salt
Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar, sugar, raisins, tomato paste, salt & pepper in crockpot. Cook, covered on low heat for 5.5 hours. Do not remove cover during cooking. Stir in olives & capers, if using. Serve warm or cold.
