Eggplant Stew The Best Recipes

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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."

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

Instructions :

Prep : 20M	Cook : 6M	Ready in : 8H20M

• Combine diced tomatoes, eggplant, yellow squash, zucchini, water, onion, sliced mushrooms, olive oil, garlic, oregano, and salt in a 6-quart slow cooker.
• Cook on Low until eggplant is tender, about 8 hours.

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