Slow Cooker Eggplant Stew: Summer’s Bounty in a Crock Pot

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If you are up to your ears in vegetables from your garden, this ratatouille should do the trick. It’s a hearty vegetable stew, also known as ratatouille, that is delicious by itself or served over whole grain pasta, cous cous, quinoa or rice. I’ve even spooned it on slices of toasted French bread and used it as a pizza topping. Feel free to adjust the recipe to include your favorite vegetables, but don’t forget the chick peas (garbanzo beans) – I love those little guys, don’t you?

CROCK POT RATATOUILLE – EGGPLANT STEW

3 Tablespoons Olive Oil
5 cloves minced garlic
1 onion, chopped
3 small Italian eggplants, peeled and chopped
1/8 tspn. pepper
3/4 tspn. salt
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 orange bell pepper, seeded and chopped
3 medium zucchini, seeded and chopped
1 can (14.5 oz.) garbanzo beans, rinsed and drained
2 cans (14.5 oz.) petite diced tomatoes
1 1/2 tspn. thyme flakes
1 1/2 tspn. basil flakes

Heat oil on med. heat and saute garlic and onion for 3 minutes. Add eggplant and season with salt and pepper, cooking 5 more minutes. Turn heat to low and cover, cooking an additional 5 – 8 minutes or until eggplant are tender. Transfer to slow cooker and add peppers, zucchini and chick peas (garbanzo beans).
In medium bowl, combine tomatoes, basil and thyme and mix well. Pour into crock pot and stir all ingredients together. Cover and cook on low for 7 – 8 hours and high for 4 – 5 hours.

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Satisfying Pasta Fagioli Soup is Loaded with Vegetables

Easy and Delicious Pasta Fagioli Soup

The weather may be getting warmer, but I’m still in “soup-mode”.  Soup is a meal-in-a-bowl and it can warm you on the inside unlike any UVA rays can!  I’m actually good at making soup, which is why I like it so much.  I often make a pot of soup after I’ve thrown one of my recipe disasters into the trash.  My version of pasta fagioli soup is almost vegetarian, except for the chicken broth, which can be substituted with vegetable broth.  Not only does it have my favorite beans, white beans, but it is also chock full of flavorful green beans, carrots, onions, celery and tomatoes.  It’s perfect for a light lunch or dinner, or a healthy beginning to your main course.

Click on the Dinner 911 page at the top to enjoy this recipe – Note: This recipe has been removed to make room for another delicious recipe.

***What’s your favorite soup – let us know!  Also, please let us know if you try this recipe.  Just click on the title of this post and scroll down to leave a comment.***