Ingredients

Makes 6 cups Prep 15 minutes Cook in slow-cooker on low heat for 5 1/2 hours, or on high for 3 1/2 hours. 1 pound plum tomatoes, cut into 1/2' pieces3/4 pound eggplant, cut into 1/2' pieces 3/4 pound zucchini, cut into 1/2' pieces 1 onion, finely chopped 3 celery stalks, sliced 1/2 cup chopped parsley 2 tablespoons red-wine vinegar 1 tablespoon light-brown sugar 1/4 cup raisins 1/4 cup tomato paste1 teaspoon salt 1/4 teaspoon ground black pepper 3 tablespoons chopped oil-cured black olives (optional) 2 tablespoons capers (optional) 1. Combine tomatoes, eggplant, zucchini, onion, celery, parsley, vinegar, sugar, raisins, tomato paste, salt and pepper in slow-cooker. 2. Cook, covered, on low heat 5 1/2 hours, or on high 3 1/2 hours, until vegetables are tender. Do not remove cover during cooking. Stir in olives and capers. Serve warm or cold. Conventional Cooking: heat 2 tablespoons oil in ovenproof Dutch oven. Add onion and celery; cook covered stirring , 10 minutes. Stir in eggplant, zucchini, tomatoes, parsley, vinegar, tomato paste, sugar, raisins, salt, pepper. Cover. Bake in preheated 325F oven 2 hours or until vegetables are tender. Stir in olives and capers. Nutrient Value Per Cup 88 calories, 3 g protein, 1 g fat, 21 carbohydrates, 474 mg sodium, 0 cholesterol. Exchanges 1/2 fruit, 2 1/4 vegetables

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