1/2 cup olive oil, divided
2 large eggplants, cut into cubes
1 (8 oz.) pkg. fresh mushrooms, sliced
2 medium yellow or white onions, cut into small pieces
3 scallion stalks, cut into small pieces
medium garlic cloves, minced (or 1 tbsp. minced garlic from jar)
1 small pkg. cherry tomatoes, cut in halves (optional)
1 (24 oz.) jar tomato sauce (I like Rao's Marinara)

Place 1/4 cup of olive oil in large pot or slow cooker, place all ingredients in order of list, then pour in the tomato sauce and remaining olive oil. Make sure you stir often so nothing sticks to bottom of pot. Cook on the lowest setting for about 2 1/2 hours.

You will know it's done with the onions are really soft and translucent and the eggplant can be broken apart with a fork while still in the pot.. your goal is to get the eggplant really soft ALMOST mushy...

Refrigerate salad overnight. Can also be served hot or at room temperature.

Submitted by: Amy R. Feigenbaum