Slow-Cooker Caponata

Ingredients

• 2 medium eggplants, cut into 1/2 inch pieces
• 2 cups onion, chopped
• 1 can (14.5 oz.) no salt added diced tomatoes
• 12 garlic cloves (12 tsp.), minced
• 1/2 cup dry red wine
• 3 Tbsp. extra virgin olive oil
• 2 Tbsp. red wine vinegar
• 4 tsp. capers
• 5 bay leaves
• 1 1/2 tsp. salt
• 1/2 tsp. black pepper, coarsely ground