 |
Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 10 |
|
Jolene Walters, North Miami, Florida Ingredients:
1 large eggplant, peeled and cut into 1-inch cubes |
2 teaspoons salt, divided |
3 medium tomatoes, chopped |
3 medium zucchini, halved lengthwise and sliced |
2 medium onions, chopped |
1 large green pepper, chopped |
1 large sweet yellow pepper, chopped |
1 can (6 ounces) pitted ripe olives, drained and chopped |
1 can (6 ounces) tomato paste |
1/2 cup minced fresh basil |
2 garlic cloves, minced |
1/2 teaspoon pepper |
2 tablespoons olive oil |
Directions:
1. Place eggplant in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand for 30 minutes. Rinse and drain well. Transfer to a 5-qt. slow cooker coated with cooking spray.
2. Stir in the tomatoes, zucchini, onions, green and yellow peppers, olives, tomato paste, basil, garlic, pepper and remaining salt. Drizzle with oil. Cover and cook on high for 3-4 hours or until vegetables are tender. Yield: 10 servings.
|
|