EGGPLANT STEW
I wanted to use my slow cooker convenience for fresh summer eggplant and squash, so I came up with this recipe. Using the slow cooker makes this an easy and tasty stew. Even people who don't like eggplant love this stew. Serve in bowls with your favorite whole grain bread to sop up the juices.
Provided by TT
Categories Soups, Stews and Chili Recipes Stews
Time 8h20m
Yield 6
Number Of Ingredients 11
Steps:
- Combine diced tomatoes, eggplant, yellow squash, zucchini, water, onion, sliced mushrooms, olive oil, garlic, oregano, and salt in a 6-quart slow cooker.
- Cook on Low until eggplant is tender, about 8 hours.
Nutrition Facts : Calories 109.3 calories, Carbohydrate 18.1 g, Fat 2.8 g, Fiber 7.2 g, Protein 4 g, SaturatedFat 0.4 g, Sodium 338.5 mg, Sugar 7.8 g
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