Slow Cooker Lebanese Eggplant Stew crockpot

[Guest guest]

Slow Cooker Lebanese Eggplant Stew

 

1 eggplant -- peeled and cut into 1-inch cube

1 zucchini -- cut into 1-inch pieces

3 tomatoes -- cut into quarters

1 green bell (sweet) pepper -- stemmed, seeded and cut into 1-inch pieces

1/2 onion -- cut vertically into 8 pieces

3 garlic cloves -- minced

1/2 teaspoon black peppercorns

1/2 teaspoon allspice berries

1 piece cinnamon stick -- 1-inch pieces

1/4 teaspoon red pepper flakes -- (optional)

salt -- to taste

 

Combine the eggplant, zucchini, tomatoes, bell pepper, onion, and garlic in the

slow cooker insert.

 

Using an electric coffee mill or a mortar and pestle, grind the peppercorns,

allspice berries, cinnamon, and red pepper flakes to a powder.

 

Add the spices to the vegetables, cover and cook on LOW for 3 to 4 hours, or

until the vegetables are tender.

 

Stir in the olive oil and parsley and add salt to taste just before serving.

 

Serves 4 to 6.

 

Cuisine:

" Lebanese "

Source:

" The Gourmet Vegetarian Slow Cooker by Lynn Alley, 2010. "

S(Formatted by Chupa Babi):

" April 2010 "