An array of vegetables seasoned with Italian spices and fresh basil make a delicious slow cooker vegetarian main dish.

Source: Family Circle
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Ingredients

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Directions

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  • Place eggplant in a strainer and sprinkle with 1/8 teaspoon salt; let stand for 20 minutes and press out as much liquid as possible.

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  • In a 4- to 5-quart slow cooker, combine eggplant, onion, bell peppers and mushrooms. Drain diced tomatoes and stir in along with tomato sauce, black pepper and Italian seasoning. Cook on HIGH for 3 hours or LOW for 5 hours.

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  • Add squash into slow cooker for last 45 minutes of cooking time. Before serving, stir in basil and remaining 1/4 teaspoon salt and drizzle with olive oil, if desired.

Nutrition Facts

82 calories; 0 g total fat; 0 mg cholesterol; 446 mg sodium. 18 g carbohydrates; 6 g fiber; 5 g protein;

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