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slow cooker Mediterranean eggplant
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4.66 from 20 votes

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.
Course Main Course
Cuisine Vegetarian
Keyword easy main dish, Slow Cooker
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 4 servings
Calories 341kcal
Author Eileen Kelly


  • 1 Tablespoon olive oil
  • 1 pound eggplant, peeled and chopped into 1 inch cubes
  • 1 large red bell pepper, seeded and chopped
  • 1 large onion, peeled and diced
  • 4 plum tomatoes, diced
  • 1 large zucchini, chopped
  • 4 cloves garlic, peeled and minced
  • 2 teaspoons dried basil
  • salt and pepper, to taste
  • 4 ounces feta cheese vegan - either do not add or use vegan cheese
  • 4 pieces 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 alongside this tasty meal.


  • This is a great make ahead meal. Tastes amazing second day.
  • Keep well covered in the fridge for 3 days.
  • 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.


Serving: 4servings | Calories: 341kcal | Carbohydrates: 51g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 581mg | Potassium: 897mg | Fiber: 11g | Sugar: 13g | Vitamin A: 2105IU | Vitamin C: 81.5mg | Calcium: 206mg | Iron: 3.4mg