This dish is supposed to be vegetarian with eggplant. But since I HATE eggplant, I substituted chicken. I think next time I'll try it with Italian sausage.
2 chicken breasts, cubed 1 onion diced 1 can golden mushroom soup 1 can diced tomatoes 2 stalks of celery, diced 1/2 cup olives 2 T balsalmic vinegar 1 T tomato paste 1 clove minced garlic 1/2 t oregano 1/4 t crushed red pepper
Mix all ingredients, cook on slow for 7 hours, serve over pasta.