Ingredients
1 medium eggplant(about 1 1/4 pounds), cut into 1-inch pieces (about 4 cups)
1 large onion, diced (about 1 cup)
1 can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup
1 can (14.5 ounces) diced tomatoes
2 stalks celery, diced (about 1 cup)
0.5 cup sliced pitted green olives
2 tablespoons balsamic vinegar
1 tablespoon tomato paste
1 clove garlic, minced
0.5 teaspoon dried oregano leaves, crushed
0.25 teaspoon crushed red pepper
Instructions
Stir the eggplant, onion, soup, tomatoes, celery, olives, vinegar, tomato paste, garlic, oregano and red pepper in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the vegetables are tender.
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