4 cups eggplants cut into 1-inch cubes
1 large onion, diced (about 1 cup)
10 3/4 ounces condensed cream of mushroom soup (canned or homemade)
14 1/2 ounces diced tomatoes
2 stalks celery, diced (about 1 cup)
1/2 cup sliced green olives
2 Tablespoons balsamic vinegar
1 Tablespoon tomato paste
1 clove garlic, minced
1/2 teaspoon dried oregano leaves, crushed
1/4 teaspoon crushed red pepper
16 ounce package penne pasta, cooked
shredded Parmesan cheese
1. Stir the eggplant, onion, soup, tomatoes, celery, olives, vinegar, tomato paste, garlic, oregano and red pepper into a 6-quart slow cooker.
2. Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the vegetables are tender.
3. Serve over the cooked pasta. Sprinkle with Parmesan cheese.