Lately I just can’t get away from cooking with zucchini and eggplant. They taste so good at this time of the year. Luckily James isn’t sick of them yet either. Both the zucchini and the eggplant that we got from the farmer’s market are striped! I mostly picked them out because they’re so beautiful to look at, but James is convinced that they actually taste better too (at least the eggplant). The texture of the striped eggplant is a little different than regular eggplants we’ve had before. Regardless, I have yet another recipe featuring these beautiful summer squashes. Again, since it’s getting warm out (finally!) I don’t want to turn on the stove or the oven unless I absolutely have to. This stew is hearty without being heavy, great for an evening meal when the sun is finally setting and you want to fill up on seasonal veggies.
Prep: 15 mins
Cook time: 6 – 7 hours on low heat
Makes approx. 6 servings
- 1/2 large white onion
- 4 cloves of garlic minced
- 1 medium eggplant
- 1 medium zucchini
- 1/2 yellow bell peppes
- 1/2 red bell pepper
- 2 cups of spinach
- 1 large can of diced tomatoes
- 1 can of crushed tomatoes
- 1/2 tbsp garlic salt
- 1 tsp cumin
- 1 tsp fenugreek
- 1/2 tsp sage
- Mince the garlic and cut the onion into large chunks.
- Add onions and garlic to the slow cooker on low heat.
- Cut the eggplant and the zucchini into quarters length-wise, and then chop into 1/4-inch chunks. Add them to the slow cooker.
- Cut the yellow and red bell peppers into large chunks and add to the slow cooker.
- Pour in the cans of diced and crushed tomatoes.
- Add the garlic salt, cumin, fenugreek and sage and mix well.
- Cover and cook on low heat for approximately 6-7 hours.
- Serve as is or over a bed of brown rice. You can serve as a main or a side dish
- Keeps well in the fridge for several days.