Label
All
0
Clear all filters

Mediterranean Eggplant

Rate this recipe

Preparation info
  • Makes:

    8

    Servings
    • Difficulty

      Easy

    • Ready in

      6 hr

Appears in
Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes

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

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

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title