Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Saturday, July 6, 2013


1 (1 lb) eggplant, peeled, cut into 1/2-inch cubes
1/8 tsp salt

Place eggplant in a strainer and sprinkle with the salt.  Let stand for 20 minutes then press out as much liquid as you can.

1/4 tsp salt
1 medium red onion, chopped
1 medium yellow bell pepper, seeded and cut into 1/2 to 3/4-inch pieces
1 red bell pepper, seeded and cut into 1/2 to 3/4-inch pieces
1 pkg (10-oz) fresh mushrooms, cleaned and quartered
1 can (14.5-oz) diced roasted tomatoes
1 can (8-oz) tomato sauce
3/4 tsp freshly ground black pepper
1/2 tsp Italian seasoning
1 medium yellow squash, cut in half lengthwise and cut into 1/2 to 3/4-inch pieces
1 tbsp fresh chopped basil

In a 4-quart or larger slow cooker or crock pot combine the eggplant, onion, bell peppers, and mushrooms. Drain the tomatoes and add tomatoes to the cooker.  Add the tomato sauce, pepper, and Italian seasoning.

Place lid on cooker and cook on low setting for 5 hours or on high setting for 3 hours.  During the last 45 minutes of cooking time add the squash.

Stir in the salt and fresh basil before serving.

Yield: 6 servings

Note:  I got the basics of this recipe idea from an old Family Circle magazine a few years ago.

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