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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 6 |
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This recipe came from a September 1996 issue of Woman's Day magazine, tweaked just a bit. It's so easy to make and so healthy - great when you want a hearty meatless meal! Ingredients:
6 ounces green beans (fresh) |
1 onion |
3 garlic cloves |
1 small eggplant |
2 large zucchini (or yellow squash) |
2 bell peppers (red or green or 1 of each) |
1 large baking potato |
12 ounces tomato sauce |
1/4 cup olive oil |
1 teaspoon salt |
1 teaspoon italian seasoning |
1/2 teaspoon crushed red pepper flakes (optional) |
parmesan cheese, for topping |
Directions:
1. Trim green beans and cut in half. Slice the onions and peppers. Mince the garlic. Cut the eggplant and zucchini into 1 chunks. Peel the potato and cut into 1/2 chunks.
2. Put the green beans, onions, and garlic in a large crock pot.
3. Mix eggplant, zucchini, peppers, potatoes, tomato sauce, olive oil, salt, Italian seasoning, and crushed red pepper in a large bowl. Add to crock pot.
4. Cover and cook on low 8 hours, or high 4 hours.
5. Serve topped with Parmesan cheese.
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