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.