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.

• Preparation Time: 20 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 20 mins
• Calories: 109 Calories

Ingredients

• 1 cup water
• salt to taste
• 1 tablespoon dried oregano
• 1 tablespoon chopped garlic
• 1 tablespoon extra-virgin olive oil
• 2 (15 ounce) cans diced tomatoes
• 1 large onion, sliced and quartered
• 1 eggplant, peeled, quartered, and cut into rounds
• 2 yellow squash, halved and sliced
• 2 zucchini, cut into rounds
• 1 (4 ounce) can sliced mushrooms with juice

Recipe Instructions

Step 1

Combine diced tomatoes, eggplant, yellow squash, zucchini, water, onion, sliced mushrooms, olive oil, garlic, oregano, and salt in a 6-quart slow cooker.

Step 2

Cook on Low until eggplant is tender, about 8 hours.