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


  1. 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.
  2. 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.
  3. 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



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