from Taste of Home
TOTAL TIME: Prep: 25 min. + standing Cook: 5 hours
YIELD: 10 servings
When the weather is cold and you need some comfort but want to eat healthy; this is your go-to veggie dish. A side of rice and crusty Italian 8 grain bread will make it positively decadent.
1 medium eggplant, peeled and cut into 1-inch cubes
1 tablespoon plus 1 teaspoon salt, divided
2 medium onions, halved and thinly sliced
4 medium tomatoes, chopped
3 medium zucchini, cut into 3/4-inch slices
2 celery ribs, chopped
3 tablespoons olive oil
2 teaspoons dried basil or 2 TBSP minced fresh basil
4 garlic cloves, minced
1/2 teaspoon pepper
1 can (6 ounces) tomato paste
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup coarsely chopped fresh basil
- Place eggplant in a strainer over a plate; sprinkle with 1 tablespoon salt and toss. Let stand 45 minutes. Rinse and drain well; blot dry with paper towels.
- Place eggplant and remaining vegetables in a 5- or 6-qt. slow cooker. Add oil, dried basil, garlic, pepper and remaining 1 teaspoon salt; toss to combine.
- Cook, covered, on low 5-6 hours or until onions are tender. Stir in tomato paste, olives and fresh basil; heat through.
Nutrition Facts 3/4 cup: 102 calories, 5g fat (1g saturated fat), 0 cholesterol, 380mg sodium, 13g carbohydrate (7g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1 fat. © 2022 RDA Enthusiast Brands, LLC Search Submit