Eggplant Stew recipe
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- 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
Nutrition Info
- 109.3 caloriescarbohydrate: 18.1 gcholesterol: : -fat: 2.8 gfiber: 7.2 gprotein: 4 gsaturatedFat: 0.4 gservingSize: -sodium: 338.5 mgsugar: 7.8 gtransFat: : -unsaturatedFat: : -
Directions Eggplant Stew
Directions
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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.