This is such a basic recipe, but one we absolutely loved. My daughter has already claimed the leftovers from last night’s meal.
Ingredients:
- 1 med onion, chopped
- 1 med potato, peeled and chopped
- 2 med carrots, peeled and chopped
- 1 med eggplant, peeled and chopped
- 2 15 ounce cans of diced tomatoes
- 2 cups garbanzo beans (chickpeas) or one 15 ounce can, rinsed and drained
- ½ cup vegetable broth
- 1 tspn dried parsley
- ½ tspn dried oregano
- ½ tspn dried basil
- Salt and pepper to taste
Preparation:
- Saute onion, potato, carrots, garlic and eggplant with a little oil or water until beginning to get tender – about 5 minutes.
- Place sauteed vegetables and remaining ingredients in slow cooker. Cook on low for approximately 4 to 6 hours.
Hints:
- You can skip the first sauté if you are short on time.
- You can also cook it on the stove for about 45 minutes if you don’t have a slow cooker.
- You can add spinach, kale, chard or collards – no one will notice. I added some diced swiss chard stems that I had in the freezer.
