Serves 6

1 pound plum tomatoes, chopped
1 eggplant, in 1/2″ pieces
2 medium zucchini, in 1/2″ pieces
1 onion, finely chopped
3 stalks celery, sliced
1/2 cup chopped parsley
2 Tablespoons red wine vinegar
1 Tablespoon brown sugar
1/4 cup raisins
1/4 cup tomato paste
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 Tablespoons oil cured black olives (optional)
2 Tablespoons capers (optional)

Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar, sugar, raisins, tomato paste, salt & pepper in crock pot. Cook, covered on low heat for 5 1/2 hours. Do not remove cover during cooking. Stir in olives & capers, if using. Serve warm or cold.
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Per serving: 89 Calories (kcal); 1g Total Fat; (5% calories from fat); 3g Protein; 21g Carbohydrate; 0mg Cholesterol; 500mg Sodium

NOTES: Nutritional info does not contain olives.