CROCKPOT CAPONATA

CROCKPOT CAPONATA
1 lb plum tomatoes chopped
1 eggplant in 1/2" pieces
2 med zucchini in 1/2" pieces
1 onion finely chopped
3 stalks celery sliced
1/2 c chopped parsley
2 Tbsp red wine vinegar
1 Tbsp brown sugar
1/4 c raisins
1/4 c tomato paste
1 tsp salt
1/4 tsp freshly ground black pepper
3 Tbsp oil cured black olives (optional)
2 Tbsp capers (optional)
Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar,
sugar, raisins, tomato paste, salt & pepper in crock pot. 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.