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Slow cooker eggplant and tomato sauce over italian bread

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    Slow cooker eggplant and tomato sauce over italian bread Heart Smart Low Sodium

    This recipe is flavored with a combination of allium vegetables (onions and garlic), which may help to prevent cardiovascular disease and cancer.

    Ingredients

    2 medium eggplants, cut into 1/2-inch pieces
    6 plum tomatoes, seeded and chopped
    2 medium zucchini, cut into 1/2-inch pieces
    1 large stalk celery, diced
    1 medium sweet onion, diced
    8 cloves garlic, minced
    1 cup low-sodium vegetable juice
    2 tablespoons apple cider vinegar
    1 1/2 tablespoons sugar
    2 teaspoons ground basil
    1/2 teaspoon freshly ground black pepper
    3 tablespoons extra-virgin olive oil
    2 tablespoons capers, drained and rinsed
    48 slices Italian bread, lightly toasted

    Directions

    1. In a 4- to 6-quart slow cooker, combine all ingredients except the capers and bread. Cook on low for 6 hours. (You can also cook on high for 4 hours.)
    2. Turn off slow cooker. Add capers. Mix.
    3. Serve warm sauce over toasted Italian bread.

    Makes 48 servings

    Recipe contains: wheat

    Carb choices per serving: 1

    Eggplant-slices-in-a-jar

    Nutrition Facts

    Recipe tip

    If you’re hosting an event, consider serving the sauce cold in a bowl alongside the toasted Italian bread. Your guests will thank you as they enjoy the appetizer throughout the evening!