Slow Cook Eggplant and Artichoke

1 medium eggplant (about 1 lb)
3/4 tsp salt
1 (14 oz) jar marinara sauce
1 (9 oz) pkg frozen artichoke hearts, thawed and quartered
2 Tbsp well-drained capers
2 tsp fresh rosemary (or 1/2 t dried)
1/4 tsp pepper
1/3 c fresh grated Parmesan cheese

Slice unpeeled eggplant into 3/4" thick slices. Halve slices and sprinkle with salt.

Layer eggplant alternately in slow cooker with marinara sauce, artichokes and capers, sprinkling as you go with rosemary and pepper.

Cover and cook on high until eggplant is tender, 4-5 hours. Sprinkle with Parmesan before serving.

NOTES
This came from a slow-cooker cookbook, but I forget which one. Maybe Fix It and Forget It?
I tried this once several years ago, and don't remember what I thought of it, but it wasn't expunged from the collection so it must not be too bad.

Jackie's Crockpot Chicken

Layer in crock pot:

3 chicken breasts
2 cans cream of chicken soup (1 family size, 1 regular size)
1 packet onion soup mix
1 chicken bouillon cube
salt potatoes, skin on, quartered
sliced carrots
frozen mixed vegetables

Cook 6 hours on low. Before serving, shred chicken using 2 forks and mix well. Serve over biscuits.

NOTES
From my friend Jackie.
No measurements for the vegetables -- just use whatever looks like a good sized layer.
Haven't made this since I gave up canned soup, so I'd probably look for an alternative if I made it again.
Would perhaps look for a homemade alternative to the onion soup mix as well.