Amount
Ingredient
Preparation



1
pound
plum tomatoes

chopped



1
each
eggplant

cut in 1/2 inch pieces



2
each
zucchini

cut in 1/2 inch pieces



1
each
onion

finely chopped



3
each
celery stalks

sliced



1/2
cup
parsley

fresh, chopped



2
tablespoons
red wine vinegar





1
tablespoon
brown sugar





1/4
cup
raisins





1/4
cup
tomato paste





1
teaspoon
salt





1
x
pepper

freshly ground



3
tablespoons
black olives

optional



2
tablespoons
capers

optional

 Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar, sugar, raisins, tomato paste, salt & pepper in crockpot.  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