12 ounces eggplant, cut into ½-inch dice 1 teaspoon kosher salt, divided ¾ pound zucchini, cut into ½-inch half moons ¾ pound yellow summer squash, cut into ½-inch dice 1 small red bell pepper, cored, seeded and cut into ½-inch dice 1 small yellow pepper, cored, seeded and cut into ½-inch dice 1½-2 cups diced tomatoes, fresh or canned, juices drained ½ cup tomato purée (salt-free if available) 1 cup chopped onion 1 tablespoon chopped garlic ¼ cup sun-dried tomatoes, not oil-packed, cut into slivers 2 tablespoons chopped fresh parsley 1 teaspoon dried basil 1 teaspoon herbes de Provence ½ teaspoon freshly ground pepper 2 tablespoons extra virgin olive oil
Nutritional information per serving (¾-cup): Calories 92 (24% from fat) • carb. 17g • pro. 3g • fat 3g • sat. fat 0g • chol. 0mg . sod. 287mg • calc. 50mg • fiber 5g
Place eggplant in a colander over a plate or in the sink. Sprinkle with ½ teaspoon salt; toss to combine. Let rest at least 45 minutes. Rinse well to remove salt; dry thoroughly with a towel. Combine eggplant, zucchini, yellow squash, peppers, tomatoes, tomato purée, onions, garlic, sun-dried tomatoes, parsley, basil, herbes de Provence, and pepper in the ceramic pot of the Cuisinart® Slow Cooker. Drizzle with olive oil. Cover and press the on/off button to turn the unit on. Set time to 5 hours and press Low. Slow cooker will automatically switch to Warm until ready to serve.
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