Eggplant Stew recipe

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Ingredients

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

Nutrition Info

109.3 calories
carbohydrate: 18.1 g
cholesterol: : -
fat: 2.8 g
fiber: 7.2 g
protein: 4 g
saturatedFat: 0.4 g
servingSize: -
sodium: 338.5 mg
sugar: 7.8 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

Recipe Yield

6 servings

Recipe Note

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.

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