Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon olive oil
  • 1 pound eggplant, peeled and chopped into 1 inch cubes
  • 1 large red bell pepper, seeded and chopped
  • 1 large onion, peeled and diced
  • 4 plum tomatoes, diced
  • 1 large zucchini, chopped
  • 4 cloves garlic, peeled and minced
  • 2 teaspoons dried basil (note 1)
  • 1 teaspoon dried oregano
  • salt and pepper, to taste
  • 4 ounces feta cheese (vegan - either do not add or use vegan cheese)
  • 4 pieces whole wheat pita bread (optional )

Instruction

  • To a 6 quart slow cooker, add olive oil.
  • Add in the eggplant, bell pepper, tomato, zucchini, minced garlic, dried basil, salt, and pepper. Combine the ingredients well to be coated with the olive oil.
  • Place lid on slow cooker and cook on low for 5 hours or high for 3 hours.
  • Add crumbled feta cheese.
  • Ready to serve.
  • I love to use whole wheat pita bread to serve alongside this tasty meal.