A super easy vegetarian meal that takes minutes to put into your slow cooker. A blend of eggplant, zucchini, tomatoes is super flavorful! Great on its own with some pita bread or over rice.
I love eggplant and if I can prepare it in a slow cooker without a lot of fuss, woohoo! This brings Slow Cooker Mediterranean Eggplant! This is a wonderful blend of hearty vegetables that slowly cook to blend all the delicious flavors. The aroma of the Mediterranean flavors fill my house when I make this dish, and somehow, everyone is available to dine at home, when they know this is on the menu!
I am a huge slow cooker fan! Especially as the Holidays approach because eating well and without a lot of fuss is super important to me and my family. Don’t forget to check these delicious and easy slow cooker recipes, Slow Cooker Sneaky Tofu Lasagna and Slow Cooker Moo Shoo Pork ! Both are now always in my menu rotation!
I have made this for my family a few times now and my favorite way is with a slice of whole white pita bread. The vegetables release a delicious amount of liquid that produces an amazing flavor. The whole wheat pita bread picks up the juices and it is just delicious. Adding in feta cheese to complete the dish is the icing on the cake! The dish is heavenly!
I have always been a slow cooker fan and this cookbook, 365 Slow Cooker Suppers , by Stephanie O’Dea has really delivered it home as to why I love my slow cooker. A few ingredients and prep work and a few hours later a delicious dinner is ready! We are all so busy and as much as I love to cook, I love a quick and easy meal that my family will enjoy!
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Disclaimer : I was provided with 365 Slow Cooker Suppers by Stephanie O’Dea to review. All opinions are my own and are not influenced by the sponsor of these books!
Slow Cooker Mediterranean Eggplant
- 1 Tablespoon olive oil
- 1 pound eggplant peeled and chopped into 1 inch cubes
- 1 red bell pepper seeded and chopped
- 1 onion peeled and diced
- 4 plum tomatoes diced
- 1 zucchini chopped
- 4 cloves garlic peeled and minced
- 2 teaspoons dried basil
- salt and pepper to taste
- 4 ounces feta cheese
- optional garnish:
- whole wheat pita bread
To a 6 quart slow cooker, add olive oil.
Add in the eggplant, bell pepper, tomato, zucchini, minced garlic, dried basil, salt, and pepper.
Combine the ingredients well to be coated with the olive oil.
Place lid on slow cooker and cook on low for 5 hours or high for 3 hours.
Add crumbled feta cheese.
Ready to serve.
I love to use whole wheat pita bread to serve along side this tasty meal.