Ingredients

1 eggplant (1 1/2 lb.), peeled and chopped

1 onion, sliced into rounds

1 red pepper, chopped

1 yellow pepper, chopped

1 green pepper, chopped

2 celery stalks, chopped

2 medium zucchini, sliced into rounds

6 cloves garlic, minced

1/4 cup red wine vinegar

3 Tbsp. Balsamic vinegar

2 Tbsp. or more raisins

1 Tbsp. extra-virgin olive oil

1 tsp. black pepper

3 pine nuts or pumpkin seeds

1 Tbsp. Herbs de Provence (or a few pinches each of sage, thyme, rosemary, marjoram, etc.)

Preparation

  1. Toss eggplant in a large colander with lots of salt and let stand at least one hour. Rinse under running water to remove all salt; drain well and squeeze to remove as much liquid as possible.
  2. Mix together in crock pot: onion, peppers (except black), celery, zucchini, eggplant, garlic and wine vinegar. Stir to mix.
  3. Cover and cook on LOW setting 4 hours or until tender.
  4. Drain vegetables in a colander and return to crock pot.
  5. Add balsamic vinegar, raisins, olive oil, herbs and black pepper.
  6. Increase heat to HIGH and cook, UNCOVERED, for 15 minutes, stirring occasionally.
  7. Sprinkle with nuts or seeds and serve.