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.