This vegetable recipe is versatile enough to be served as either an appetizer or main dish. Try it during the holidays when the convenience of the slow cooker can really save the day.
Stir together tomatoes, eggplant, zucchini, celery, onion, tomato puree, vinegar, sugar, parsley and basil in a slow cooker. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
Stir in olives and capers. Serve warm, at room temperature, or chill overnight. Spoon about 1/4 cup onto each toasted bread slice.