(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.


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