Slow cooker eggplant and tomato sauce over Italian bread

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