Tired of topping pasta with ordinary tomato sauce? Try this slow cooked sauce, featuring eggplant, onion, olives and a kick of crushed red pepper. It's easy to make and absolutely scrumptious.
cost per recipe: $8.19
The price is determined by the national average.
medium eggplant(about 1 1/4 pounds), cut into 1-inch pieces (about 4 cups)
large onion, diced (about 1 cup)
can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup
can (14.5 ounces) diced tomatoes
stalks celery, diced (about 1 cup)
cup sliced pitted green olives
tablespoons balsamic vinegar
tablespoon tomato paste
clove garlic, minced
teaspoon dried oregano leaves, crushed
teaspoon crushed red pepper
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.