1 large eggplant (around 1 1/2 lbs), peeled and cut into 1/2-inch cubes
2 medium zucchini, cubed
1 bell pepper, seeded and cut into 1/2-inch pieces
1 large yellow onion, chopped
4 garlic cloves, minced
1 jar (around 24-oz) marinara sauce
2 cans (14-oz each) diced tomatoes with garlic and onions, do not drain
1 can (6-oz) pitted black olives, drained
1 pkg (8-oz) ziti
Lemon juice, optional
Shredded Parmesan cheese, optional
Combine the first seven ingredients in the crock-pot. Cover and cook on low 4 1/2 hours.
Stir in the olives and ziti; cook another 25 minutes until ziti is tender.
When serving, sprinkle with lemon juice and Parmesan cheese, if using.
Yield: 6 to 8 servings
1 bell pepper, seeded and cut into 1/2-inch pieces
1 large yellow onion, chopped
4 garlic cloves, minced
1 jar (around 24-oz) marinara sauce
2 cans (14-oz each) diced tomatoes with garlic and onions, do not drain
1 can (6-oz) pitted black olives, drained
1 pkg (8-oz) ziti
Lemon juice, optional
Shredded Parmesan cheese, optional
Combine the first seven ingredients in the crock-pot. Cover and cook on low 4 1/2 hours.
Stir in the olives and ziti; cook another 25 minutes until ziti is tender.
When serving, sprinkle with lemon juice and Parmesan cheese, if using.
Yield: 6 to 8 servings
file photo
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.