1 pound plum tomatoes, chopped
1 eggplant, in 1/2″ pieces
2 medium zucchini, in 1/2″ pieces
1 onion, finely chopped
3 stalks celery, sliced
1/2 cup chopped parsley
2 Tablespoons red wine vinegar
1 Tablespoon honey
1/2 tsp. molasses
1/4 cup raisins
1/4 cup tomato paste
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
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.
Source: Skinny Crock Pot
1 eggplant, in 1/2″ pieces
2 medium zucchini, in 1/2″ pieces
1 onion, finely chopped
3 stalks celery, sliced
1/2 cup chopped parsley
2 Tablespoons red wine vinegar
1 Tablespoon honey
1/2 tsp. molasses
1/4 cup raisins
1/4 cup tomato paste
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
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.
Source: Skinny Crock Pot