Simple And Tender Eggplant Stew
5 min preparation + 4 hour cooking
Serving Size / Yield
- 1 lb. potatoes, cut into cubes
- 1 C. chopped onion
- 1 T. minced garlic
- 1 red bell pepper, sliced
- 1 eggplant, peeled and cut
- 1 zucchini, sliced
- 1 T. basil
- 1 tsp. oregano
- Salt and pepper to taste
Place the potatoes, onion and garlic into the slow cooker and drizzle with olive oil.
Cover and cook on low for 4 hours, adding the rest of the vegetables, spices, salt, and pepper in for the last hour.
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