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Fix-It And Forget-It Big Cookbook:
1400 Best Slow Cooker Recipes
by Phyllis Pellman Good

Mediterranean Eggplant
Willard E. Roth; Elkhart, IN
Makes: 8 Servings
Prep Time: 20 Minutes
Cooking Time: 5-6 Hours
Ideal Slow Cooker Size: 5-Quart


    ~ 1 medium red onion, chopped
    ~ 2 cloves garlic, crushed
    ~ 1 cup fresh mushrooms, sliced
    ~ 2 Tbsp. olive oil
    ~ 1 eggplant, unpeeled, cubed
    ~ 2 green bell peppers, coarsely chopped
    ~ 28-oz. can crushed tomatoes
    ~ 28-oz. can garbanzo beans, drained arid rinsed
    ~ 2 Tbsp. fresh rosemary
    ~ 1 cup chopped fresh parsley
    ~ ½ cup kalamata olives, pitted and sliced


1. Saute 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.

Per Serving: 250 calories (70 calories from fat), 8g total fat (1g saturated, 0g trans), 0mg cholesterol, 370mg sodium, 38g total carbohydrate (9g fiber, 8g sugar), 11g protein, 10% DV vitamin A, 40% DV vitamin C, 15% DV calcium, 30% DV iron.



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