Saturday, June 4, 2011


© 2011 Cizon Sauceda
Tested in Cizon's Kitchen
on 2011.06.01

From the section Meatless Main Courses
pg. 143
The Best Slow Cooker Cookbook Ever
by Natalie Haughton
Makes 6 to 8 Servings

1 large eggplant, peeled and cut into 1" chunks
3 tbsp olive oil
3 tbsp dried basil
2 medium onions, chopped
2 garlic cloves, crushed through a press
2 cups chopped fresh tomatoes (about 3 medium)
1/2 tsp freshly gound pepper
1 large bell pepper, cut into 1/2" squares
1 (6 oz) can tomato paste
1 large red or yellow bell pepper, cut into 1/2" squares
1 (5 3/4 oz) can pitted ripe olives, drained and coarsely chopped
3 medium zucchini, sliced

1. Sprinkle the eggplant with salt; let stand in a colander 1/2 to 1 hour to drain. Press out excess moisture. Rinse the eggplant with water and pat dry with paper towels.

2. Place the eggplant in a 5- or 6-quart electric slow cooker. Add the onions, tomatoes, bell peppers, zucchini, olive oil, basil, garlic, pepper, and 1/2 teaspoon salt. Mix well.

3. Cover and cook on the high heat setting 3 hours, until the vegetables are tender but still hold their shape. Stir in the tomatoe paste, olives and fresh basil. Serve hot, at room tempature, or chilled.

We enjoyed this dish with dallops of sour cream and fresh cilantro as well as with parmesean-garlic toasted bread. Very yummy!