- 1 of 2 Combine tomatoes, eggplant, zucchini, onion, celery, parsley, vinegar, sugar, raisins, tomato paste, salt and pepper in slow-cooker.
- 2 of 2 Cook, covered, on low heat 5-1/2 hours, or on high, 3-1/2 hours, until vegetables are tender. Do not remove cover during cooking. Stir in olives and capers. Serve warm or cold.
Servings Per Recipe:
Per Serving: 1 g Fat, total, 0 mg chol., 3 g pro., 21 g carb., 88 kcal cal., 474 mg sodium