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 Soup1 can (14.5 ounces) diced tomatoes2 stalks celery, diced (about 1 cup)0.5 cup sliced pitted green olives2 tablespoons balsamic vinegar1 tablespoon tomato paste1 clove garlic, minced0.5 teaspoon dried oregano leaves, crushed0.25 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.
Print
