Slow Cooker Mediterranean Eggplant is a super easy vegetarian meal that takes minutes to put into your slow cooker. A blend of eggplant, zucchini and tomatoes is so full of flavor! The veggies release their own juices which are delicious ! Great on its own with some pita bread or over rice, orzo, quinoa, or cauliflower 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. When I am making this in the slow cooker, the amazing aroma of Mediterranean flavors fill my house.
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 out these delicious and easy vegetarian slow cooker recipes, Slow Cooker Baked Beans and Slow-Cooker Sneaky Tofu Lasagna! They are both easy to prepare and are both family favorites!
I have made this Slow Cooker Mediterranean Eggplant for my family a few times now. My favorite way to serve this tasty eggplant slow cooker meal is with a slice of gluten-free pita bread. The vegetables release a delicious amount of liquid that produces an amazing flavor. The pita bread picks up the juices from the eggplant and tomatoes and and it is just delicious. This is another great dish to use those summer garden veggies too! 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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Love the combo of eggplant, tomatoes and zucchini, check out one my favorites recipes Zucchini Tomato Eggplant Bake!
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Disclaimer : I was provided with 365 Slow Cooker Suppers by Stephanie O’Dea to review. I was not compensated for my review. All opinions are my own and are not influenced by the sponsor of these books!
Slow Cooker Mediterranean Eggplant
An easy recipe to prepare in the slow cooker. A delicious blend of Mediterranean flavors using eggplant, tomatoes and zucchini! This is a great low-calorie recipe. I have also had this as a cocktail party as an appetizer with pita chips.
- 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
- whole wheat pita bread optional
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.
- The nutritional count if for the recipe, excluding pita bread, as the pita is optional.
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.