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
- Combine diced tomatoes, eggplant, yellow squash, zucchini, water, onion, sliced mushrooms, olive oil, garlic, oregano, and salt in a 6-quart slow cooker.
- Cook on Low until eggplant is tender, about 8 hours.
