Crockpot - Add the eggplant, onion, celery, olive oil, tomatoes, tomato sauce, broth, oregano, salt and pepper in the slow cooker and mix well. Top with the olives and squash but don't stir.Cover and cook on low for approximately 4 hours.
Finish - After 3 1/2 - 4 1/2 hours, when the eggplant is tender, stir to incorporate the squash and the olives into the mix. To finish, mix the sugar with the vinegar and add to the crockpot along with the capers and basil. Stir well and test for any additional seasoning, salt and pepper. Pepper is the only thing I find I need to add. Cook another 10-15 minutes, just to blend all the flavors. Perfect time to make your couscous, or maybe some grilled bread or rice. Any side dish you want.
Serve - As I mentioned, I prefer to serve this over couscous and garnish with feta cheese. ENJOY!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	148.83 Kcal (623 kJ)
Calories from fat	40.43 Kcal
		% Daily Value*
Total Fat	4.49g	7%
Sodium	893.52mg	37%
Potassium	724.28mg	15%
Total Carbs	25.21g	8%
Sugars	15.12g	60%
Dietary Fiber	8.7g	35%
Protein	3.54g	7%
Vitamin C	14mg	23%
Iron	0.5mg	3%
Calcium	77.9mg	8%

Amount Per 100 g
Calories	41.4 Kcal (173 kJ)
Calories from fat	11.24 Kcal
		% Daily Value*
Total Fat	1.25g	7%
Sodium	248.54mg	37%
Potassium	201.46mg	15%
Total Carbs	7.01g	8%
Sugars	4.21g	60%
Dietary Fiber	2.42g	35%
Protein	0.98g	7%
Vitamin C	3.9mg	23%
Iron	0.1mg	3%
Calcium	21.7mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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