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Eggplant Stew

"I desired to apply my sluggish cooker comfort for fresh summer time eggplant and squash, so I came up with this recipe. Using the slow cooker makes this an easy and attractive stew. Even folks who do not like eggplant love this stew. Serve in bowls together with your preferred entire grain bread to sop up the juices."

Ingredients :

2 (15 ounce) cans diced tomatoes
1 eggplant, peeled, quartered, and cut into rounds
2 yellow squash, halved and sliced
2 zucchini, reduce into rounds
1 cup water
1 huge onion, sliced and quartered
1 (4 ounce) can sliced mushrooms with juice
1 tablespoon greater-virgin olive oil
1 tablespoon chopped garlic
1 tablespoon dried oregano
salt to flavor

Instructions :

Prep : 20M	Cook : 6M	Ready in : 8H20M

Combine diced tomatoes, eggplant, yellow squash, zucchini, water, onion, sliced mushrooms, olive oil, garlic, oregano, and salt in a 6-quart sluggish cooker.
Cook on Low until eggplant is soft, approximately eight hours.

Notes :

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