(Not Your Mother’s Slow Cooker Cookbook)
1 large eggplant, peeled and cut into 1 inch cubes
2 medium sized bell peppers, seeded and cut into big squares
10 plum tomatoes, peeled and chopped or one 14.5 oz can of diced plum tomatoes
2-3 cloves garlic
1/2 cup olive oil
5 zucchini or summer squash, ends trimmed and cut into thick rounds
1-2 tablespoons fresh basil
Freshly ground black pepper
Put the cubed eggplant in a colander and sprinkle with salt. Let stand 1 hour to drain. Press out the excess moisture with the back of a spatula and pat dry with paper towels
Combine the eggplant, onion, bell peppers, tomatoes and garlic in the slow cooker. Pour over the olive oil and toss to coat. Cover and cook on high for 1 to 1 1/2 hours or on low for 2-3 hours
Stir in the zucchini. Cover and continue to cook on high for another 1 1/2 hours or low for 2 – 2 1/2 hours. The last hour, add the basil and season with salt and black pepper. The vegetables will be cooked but will still hold their shape.
Serve hot with goat cheese, at room temperature with lemon wedges and parmesan cheese or cold drizzled with basalmic vinegar.
(not Your Mother’s Slow Cooker Cookbook)
2 medium size yellow onions, chopped
2 cups diced cooked ham (i.e. black forest ham)
1 cup diced carrot or parsnip
1 cup chopped celery
2 cloves garlic, chopped
3/4 tsp dried rosemary, crushed
3/4 tsp rubbed sage
1/4 tsp freshly ground pepper
1 bay leaf
1 pound dried brown lentils, picked over and rinsed
1 14.5 oz can beef broth
5 cups water
Chopped flat leaf parsley for serving
Saute onions, carrots and celery in olive oil
Combine with all other ingredients in crock pot. Cover and cook on high until the lentils are tender, 2 1/2 to 3 hours. Add boiling water for soupier lentils.
Discard bay leaf, garnish with parsley, if desired, before serving.