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1. In a 3 1/2- or 4-quart slow cooker, combine tomatoes, eggplant, zucchini, celery, onion, parsley, raisins, tomato paste, vinegar, brown sugar, salt, and pepper.
2. Cover and cook on low-heat setting for 5 1/2 hours or on high-heat setting for 3 1/2 hours. If desired, stir in olives and/or capers. Serve warm, cold, or at room temperature. Makes 6 cups.