Best 6 Eggplant And Tomato Stew In The Crock Pot Recipes

EGGPLANT POTATO TOMATO STEW RECIPE BY TASTY

Steps:

• Preheat the oven to 400ºF (200ºC).
• With a sharp knife, score a ring around each potato, just deep enough to break the skin. Place the potatoes in a medium pot of cold water. Bring to a boil and cook for about 8 minutes, until about halfway cooked.
• Drain the potatoes, and rinse with cold water. Peel off the skin.
• Cut the potatoes into ½-inch (1 cm) pieces and set aside.
• Divide the eggplant and bell peppers between 2 baking sheets and spread in an even layer. Drizzle with 4 tablespoons of olive oil, and season with salt and pepper to taste. Toss with your hands to coat.
• Bake for 25 minutes, flipping halfway through.
• Heat the remaining tablespoon of olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
• Add the tomato paste and stir until well distributed, then add the garlic, paprika, 1 teaspoon salt, and ¾ teaspoon pepper, and cook for another 2-3 minutes, until fragrant.
• Add the potatoes, chickpeas, and tomatoes, and stir to incorporate.
• Stir in the vegetable broth and cover. Reduce the heat to low and cook for 20 minutes, until the potatoes are tender.
• Add the roasted eggplant and bell pepper, and stir to combine. Cook for another 5-10 minutes, until the tomatoes have mostly broken down.
• Ladle into bowls, garnish with parsley, and serve. Or, transfer the stew to resealable containers and store in the fridge for up to 5 days or freezer for up to 3 months.
• Enjoy!

EGGPLANT AND TOMATO STEW

Steps:

• Roast the eggplant in a preheated 400 degree F. oven until soft, about 45 minutes.
• Remove all the meat from the eggplant.
• In a large saute pan, heat oil, and saute onions and garlic. Add the eggplant. Add all other ingredients, except the parsley. Remove from the heat and place in a food processor.
• Pulse until it becomes creamy.
• Serve at room temperature, garnished with parsley and served with crispy lavash crackers as a starter.

LAZY SLOW COOKER EGGPLANT CASSEROLE RECIPE

Steps:

• peel eggplant and slice into slices that are about 1-inch thick. Thicker slices (such as 2-inch slices) will take longer to cook
• lay eggplant in a colander and toss with salt. allow to sit for 30 minutes or so.
• pat eggplant with a paper towel to remove any excess moisture
• remove stem from portabella mushrooms, if applicable
• place grated parmesan, garlic and onion powder together in a small bowl and stir to combine
• spray slow cooker with non-stick spray
• spread a few tablespoons of sauce around bottom of slow cooker
• add a layer of eggplant
• cover with thin layer of sauce
• sprinkle with a layer of the parmesan mixture
• sprinkle some chopped basil on top
• next, place of layer of sliced mozzarella until fully covered
• repeat this 5 step sequence with portabella caps in place of eggplant (sauce - portabella - parmesan mixture - basil - sliced mozzarella)
• repeat the 5 step sequence again with eggplant this time (sauce - eggplant - parmesan mix - basil - mozzarella)
• Be sure to finish with a layer of cheese on top.
• cover and cook. slow cooker time should be 4-6 hours on low until all vegetables are fully cooked through
• cut into squares and enjoy a wonderful slow cooker meal!

SLOW-COOKER RATATOUILLE

Steps:

• Place eggplant in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand for 30 minutes. Rinse and drain well. Transfer to a 5-qt. slow cooker coated with cooking spray., Stir in the tomatoes, zucchini, onions, green and yellow peppers, olives, tomato paste, basil, garlic, pepper and remaining salt. Drizzle with oil. Cover and cook on high until vegetables are tender, 3-4 hours.

SLOW COOKER MEDITERRANEAN STEW

Steps:

• In a slow cooker, combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, and garlic. Season with cumin, turmeric, red pepper, cinnamon, and paprika.
• Cover, and cook on Low for 8 to 10 hours, or until vegetables are tender.

SLOW COOKER/CROCK POT SAUSAGE, EGGPLANT AND TOMATO CASSEROLE

Steps:

• Heat oil in a large non-stick frying pan over medium heat. Add sausages and cook, turning occasionally, for 2 to 3 minutes or until evenly browned. Remove to a plate lined with paper towel.
• Add onion, garlic and eggplant to pan. Cook, stirring often, for 5 minutes or until eggplant is golden. Stir in chilli and tomatoes. Cook for 5 minutes or until sauce thickens.
• Add stock and bring to the boil. Spoon eggplant mixture into slow cooker. Add sausages. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
• Stir in parsley. Season with pepper. Serve with steamed vegetables and crusty bread, if desired.