Eggplant Stew Recipe

  • 2 (15 ounce) cans diced tomatoes
  • 1 eggplant, peeled, quartered, and cut into rounds
  • 2 yellow squash, halved and sliced
  • 2 zucchini, cut into rounds
  • 1 cup water
  • 1 large onion, sliced and quartered
  • 1 (4 ounce) can sliced mushrooms with juice
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped garlic
  • 1 tablespoon dried oregano
  • salt to taste
  1. Combine diced tomatoes, eggplant, yellow squash, zucchini, water, onion, sliced mushrooms, olive oil, garlic, oregano, and salt in a 6-quart slow cooker.
  2. Cook on Low until eggplant is tender, about 8 hours.