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Preparation Time: 20 minutes
Cooking time: 5 hours
Serves: 6
If served as six portions, provides 34 cals, 2g fat (of which 0g saturates), 2g sugar and 0.2g salt per portion.
Ingredients
- 2 medium eggplants, cut into ½ inch pieces
- 1 medium onion, chopped
- 410g (14½oz) tinned diced tomatoes, undrained
- 12 garlic cloves, sliced
- ½ cup dry red wine
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 4 tsp capers, undrained
- 5 bay leaves
- 1½ tsp salt
- ¼ tsp coarsely ground pepper
- French bread baguette slices, toasted
- Fresh basil leaves, toasted pine nuts and additional olive oil (optional)
Method
1. Place first 11 ingredients in a 6 quart slow cooker (do not stir). Cook, covered, on high for 3 hours. Stir gently; replace cover. Cook on high 2 hours longer or until vegetables are tender. Cool slightly; discard bay leaves.
2. Serve with toasted baguette slices, adding toppings as desired.
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