Hearty Zucchini Eggplant Stew

Time needed
10 min preparation
+
3-4 hour cooking
Serving Size / Yield
6-8 servings
Ingredients
- 2 T. olive oil
- 1 shallot, diced
- 6 cloves garlic, minced
- 1 lb. tomatoes, cored and chopped
- Salt and pepper to taste
- 2 eggplants, diced
- 2-3 zucchinis, diced
- ¼ C. parsley
Our Readers Also Loved
Directions
In a skillet, heat oil and sauté shallot and garlic until softened. Transfer to your crockpot and add in tomatoes, eggplants, zucchinis, and season with salt and pepper. Cook on high for 3 to 4 hours until vegetables are tender. Stir in parsley during final 30 minutes of cooking.
Around The Web