We had unexpected dinner guests tonight, my in-laws, and they both seemed to really enjoy it! They never had it before. They had theirs just as is. My husband and I had ours with a side of buttered noodles. Ella had buttered noodles and some steamed veggies.....she's allergic to Eggplant, so had to sit this one out! :( (We found that out with the Eggplant Parmesan!)
Just a heads up......I'm not big on bell peppers, but if you are, go ahead and add more. I'm just going to list what I used.
Also, you will need a 6 Quart or larger Slow Cooker for this amount. It cooks way down, but you'll overflow a smaller slow cooker!
I totally encourage you to try this! You won't be sorry!!! You would make Julia Child proud!
1 medium-large Eggplant, peeled, sliced into bite-sized pieces
1 large onion, chopped
2 small or 1 medium Zucchini, chopped into bite-sized pieces
1/2 yellow pepper, chopped
1/2 orange pepper, chopped
1 large Heirloom tomato, chopped
3 small yellow tomatoes, chopped
1 1/2 tsp. salt
1 tsp. pepper
2 tsp. garlic powder
1 tsp. basil
1 tsp. thyme
1 tsp. oregano
1/4 cup fresh flat leaf parsley, chopped (I had this in my garden and it was seriously the secret ingredient!!!)
Place your chopped eggplant on the bottom of your slow cooker insert.
Next, layer your onions on top.
Add your zucchini on top of that.
Then, add your yellow peppers, and orange peppers.
(Sorry, forgot to take a picture of the orange peppers!)
Place your red tomatoes....
and yellow tomatoes on the very top!
Now, add all of your seasonings, EXCEPT PARSLEY on top.
So pretty and colorful, isn't it?!!
Cook on LOW for 4-5 hours or on HIGH for 2-3 hours.
1/2 hr. before serving, add the fresh parsley and carefully stir. Leave the lid off to help evaporate some of the liquid.
Serve with buttered noodles, rice or bread.