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1
Works in slow cookers from 3 1/2 to 6 quarts
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2
In a colander over a sink, combine eggplant and salt.
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3
Toss and let stand for 30 minutes.
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4
Rinse thoroughly under cold running water.
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5
Lay a clean tea towel on a work surface.
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6
Working in batches over the sink and using your hands, squeeze liquid out of the eggplant.
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7
Transfer to the tea towel.
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8
When batches are complete, roll the towel up and press down to remove remaining liquid.
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9
In a nonstick skillet, heat 1 tbsp (15 ml) of the oil over medium heat for 30 seconds.
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10
Add sweated eggplant, in batches, and cook until browned, adding more oil as necessary.
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11
Transfer to slow cooker stoneware.
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12
Add onions to pan, adding oil, if necessary, and cook, stirring, until softened, about 3 minutes.
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13
Add garlic and anchovies, if using, and cook, stirring, for 1 minute.
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14
Add tomatoes with juice and tomato paste and bring to a boil.
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15
Transfer to slow cooker stoneware.
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16
Place a clean tea towel folded in half (so you will have two layers) over top of the stoneware to absorb moisture.
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17
Cover and cook on Low for 8 hours or on High for 4 hours, until hot and bubbly.
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18
Add roasted red peppers, olives, parsley and capers.
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19
Stir well.
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20
Cover and cook on High for 20 minutes, until heated through.
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21
To serve, ladle over hot cooked pasta or polenta.
