Cooking Directions

• 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.

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