Greek Eggplant Slow Cooker Recipe

Recipe Category: Slow-Cooker

Greek Eggplant Slow Cooker Recipe

Ingredients

  • 2 tbsps (28 ml) olive oil
  • 1 cup (160 g) chopped red onion
  • ½ teaspoon crushed garlic
  • 115g mushrooms, sliced eggplant, unpeeled, cubed
  • ½ cup (75 g) coarsely chopped green bell pepper
  • 1 can (28 ounces, or 785 g) no-salt-added crushed tomatoes
  • 2 tbsps (3.4 g) fresh rosemary
  • 2 tbsps (8 g) chopped fresh parsley

Method

  1. Spray slow cooker with nonstick cooking spray
  2. Heat olive oil in a skillet over medium heat and saute onion, garlic, and mushrooms
  3. Pour into prepared slow cooker
  4. Add eggplant, green pepper, tomatoes, rosemary, and parsley to cooker
  5. Cover and cook on low 5 to 6 hours
  6. Yield: 8 servings
  7. Per serving: 187 g water; 75 calories (40% from fat, 10% from protein, 49% from carb)

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