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Vegetables Italian-Style
Ingredients
1 teaspoon salt
1 medium eggplant, cut into 1” cubes
2 to 3 medium zucchini, halved and sliced ½”
1 large onion, sliced thinly
12 ounces fresh mushrooms, sliced
1 tablespoon olive oil
4 plum tomatoes, sliced ¼” thick
1 ½ cups mozzarella cheese, shredded
2 cups tomato sauce
1 teaspoon oregano
Salt and pepper, to taste
Details
Serves: 6
Method
Toss eggplant and zucchini with the 1 teaspoon of salt. Place in a large colander over a bowl to drain for about 1 hour. Drain and squeeze excess moisture out.
In a large skillet over medium heat, sauté onion, eggplant, zucchini and mushrooms until slightly tender. In the slow cooker, layer ⅓ of the vegetables (including sliced tomatoes), ⅓ of the tomato sauce and ⅓ of the cheese. Sprinkle with oregano, salt and pepper.
Repeat layering 2 more times. Cover and cook on low 6 to 8 hours. Serve over rice, pasta or other grain.
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