Warm Aubergine Salad | Crock-Pot

Ingredients

• 3 tbsp olive oil
• 2 medium red onions, sliced
• 2 bulbs of fennel, thinly sliced
• 3 large garlic cloves, finely chopped
• 1 kg aubergines, cut into slices, roughly 1cm thickness
• Freshly ground black pepper
• 120g Green pitted olives, chopped
• 500g vine tomatoes, cut into quarters, then halved again
• 100g sundried tomatoes, halved
• 60ml red wine vinegar
• 4 tbsp olive oil
• Juice of 2 lemons
• handful of parsley, leaves picked and chopped
• 1 tbsp capers, roughly chopped
• 200g feta cheese, crumbled
• Handful of toasted pine nuts or flaked almonds
• Toasted ciabatta bread slices