Ingredients

The following ingredients have 6 Servings
  • 1 medium eggplant, unpeeled, cubed (6 cups)
  • 2 medium zucchini or yellow squash, coarsely chopped (3 cups)
  • 4 Roma tomatoes, cored and coarsely chopped (1 cup)
  • 2 8-oz. cans no-salt-added tomato sauce
  • 1 large red bell pepper, chopped (1½ cups)
  • 1 onion, chopped (1 cup)
  • 4 garlic cloves, halved
  • ⅛ teaspoon cayenne pepper
  • ¼ cup chopped fresh basil
  • Sea salt and freshly ground black pepper, to taste
  • 4 cups cooked wheat berries (2 cups dry)
  • 1 lemon, cut into wedges

Instruction

  • In a 5- to 6-qt. slow cooker combine the first eight ingredients (through cayenne pepper).
  • Cover and cook on low 5 to 6 hours (or high 2½ to 3 hours). Stir in half of the basil. Season with salt and black pepper. Serve with cooked wheat berries. Sprinkle with the remaining basil and serve with lemon wedges.