Name: Mediterranean Eggplant
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: Makes: 8 Servings
Cuisine: United States
Ingredients: 28-oz. can crushed tomatoes; 28-oz. can garbanzo beans, drained and rinsed; 2 green bell peppers, coarsely chopped; 1 eggplant, unpeeled, cubed; 2 Tbsp. olive oil; 2 cloves garlic, crushed; 1 cup fresh mushrooms, sliced; 1 medium red onion, chopped; ½ cup kalamata olives, pitted and sliced; 1 cup chopped fresh parsley; 2 Tbsp. fresh rosemary

Preparation info

Makes:
8
Servings

Difficulty
Easy
Ready in
6 hr

Appears in

Fix-It and Forget-It Big Cookbook

By Phyllis Pellman Good

Published 2008

About

Willard E. Roth Elkhart, IN

Ingredients

1 medium red onion, chopped
2 cloves garlic, crushed
1 cup

Method

Sauté onion, garlic, and mushrooms in olive oil in a skillet over medium heat. Transfer to slow cooker coated with non-fat cooking spray.
Add eggplant, peppers, tomatoes, garbanzo beans, rosemary, and parsley.
Cover. Cook on Low 5–6 hours.
Stir in olives just before serving.
Serve with couscous or polenta.

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Mediterranean Eggplant

Ingredients

Method

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