How to make Crockpot Eggplant 🍆Caponata delicious

Crockpot Eggplant 🍆Caponata - Turned out great! Very moist.. Today I am sharing this Crockpot Eggplant 🍆Caponata! A quick and easy dinner that is ready in under 45 minutes!

You can cook Crockpot Eggplant 🍆Caponata with 13 Ingredients and 7 steps. See the following guide!

1. 2 eggplants, peeled, cut into chunks.
2. 2 onions, sliced.
3. 10 cloves garlic, minced.
4. 1 can condensed cream of mushroom soup.
5. 1 can condensed tomato soup.
6. 1 can (14.5 ounce) diced tomatoes.
7. 3 heaping tablespoons stuffed spanish olives(with some juice from the olive jar).
8. 1 tablespoon oregano.
9. 1/8 teaspoon black pepper.
10. 1/8 teaspoon crushed red pepper.
11. 2 tablespoons balsamic vinegar.
12. 1 can (6 ounce) tomato paste.
13. Parmesan cheese.

1. Place your peeled and cut up eggplant and sliced onions inside a crockpot.......
2. Now add your minced garlic......
3. Next add your cream of mushroom soup, tomato soup and diced tomatoes, mix lightly.......
4. Now add your spanish olives, oregano and black pepper, mix lightly.......
5. Next add the crushed red pepper,balsamic vinegar and tomato paste, mix all well.....
6. Cook on Low for 8 hours, stirring lightly once every 2 hours if possible, if you can’t, don’t worry about it !!!! 😉.
7. Serve over pasta of your choice topped with Parmesan cheese and enjoy 😉!!!.