1-1/4 - pounds eggplant, cut into 1-inch cubes
2 - medium onions, thinly sliced
2 - ribs celery, cut into 1-inch pieces
1 - Tablespoon olive oil
1 - can (16-ounces) diced tomatoes, undrained
3 - Tablespoons tomato sauce
1/2 - cup pitted ripe olives, cut in half
2 - Tablespoons Balsamic vinegar
1 - Tablespoon sugar
1 - Tablespoon capers, drained
1 - teaspoon dried oregano
salt and pepper to taste

• In 3 to 4-1/2 quart slow cooker, mix eggplant, onions, celery, oil, tomatoes and tomato sauce.
• Cover and cook on LOW 3-1/2 to 4 hours or until eggplant is tender.
• Stir in olives, vinegar, sugar, capers and oregano. 
• Season with salt and pepper. 
• Cook 45 minutes to 1 hour or until heated through.