Ingredients
2 medium eggplants, cut into 1/2-inch pieces1 medium onion, chopped1 can (14-1/2 ounces) diced tomatoes, undrained12 garlic cloves, sliced1/2 cup dry red wine3 tablespoons olive oil2 tablespoons red wine vinegar4 teaspoons capers, undrained5 bay leaves1-1/2 teaspoons salt1/4 teaspoon coarsely ground pepperFrench bread baguette slices, toastedOptional: Fresh basil leaves, toasted pine nuts and additional olive oil
Preparation
Place first 11 ingredients in a 6-qt. slow cooker (do not stir). Cook, covered, on high for 3 hours. Stir gently; replace cover. Cook on high 2 hours longer or until vegetables are tender. Cool slightly; discard bay leaves. Serve with toasted baguette slices, adding toppings as desired.
