Crockpot recipes |
Vegetables Italian-Style |
1 teaspoon salt 1 medium eggplant -- cut in 1" cubes 2 medium zucchini - (to 3) -- halved, sliced 1/2" 1 large onion -- sliced thinly 12 ounces fresh mushrooms -- sliced 1 tablespoon olive oil 4 plum tomatoes -- sliced 1/4" thick 1 1/2 cups shredded mozzarella cheese 2 cups tomato sauce 1 teaspoon oregano Salt -- to taste Freshly-ground black pepper -- to taste |
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, saute onion, eggplant, zucchini, and mushrooms until slightly tender. In the crockpot, layer 1/3 of the vegetables (including sliced tomatoes), 1/3 of the the tomato sauce, and 1/3 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. |