1 large eggplant, peeled and cut in 1″ chunks
2 medium onions, chopped
2 cups chopped fresh tomatoes
1 large green bell pepper, cut in 1/2″ squares
1 large red bell pepper, cut in 1/2″ squares
1 large yellow bell pepper, cut in 1/2″ squares
3 medium zucchini, sliced
3 tablespoons olive oil
3 tablespoons dried basil
4 garlic cloves, minced
1/2 teaspoon ground pepper
1 can tomato paste, (6 ounces)
1 can pitted ripe olives, (5-3/4 ounces) drained and chopped
3 tablespoons chopped fresh basil


Sprinkle eggplant with salt and let it drain in a colander about an hour. Press out excess moisture. Rinse eggplant with water and pat dry with paper towels. Place the eggplant in a 5 quart crock pot. Add onions, tomatoes, bell peppers, zucchini, olive oil, basil, garlic, pepper and 1/2 teaspoon salt; mix well. Cover and cook on High about 3 hours or on Low for 7 hours. Stir in tomato paste, olives and fresh basil.

Serve with party rye bread slices, pretzels, pickles and French bread cubes.


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