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Eggplant Stew

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"I wanted to use my slow cooker convenience for fresh summer eggplant and squash, so I came up with this recipe. Using the slow cooker makes this an easy and tasty stew. Even people who don't like eggplant love this stew. Serve in bowls with your favorite whole grain bread to sop up the juices."
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Ingredients

8 h 20 m servings 109 cals
Original recipe yields 6 servings

Directions

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  1. Combine diced tomatoes, eggplant, yellow squash, zucchini, water, onion, sliced mushrooms, olive oil, garlic, oregano, and salt in a 6-quart slow cooker.
  2. Cook on Low until eggplant is tender, about 8 hours.

Nutrition Facts


Per Serving: 109 calories; 2.8 g fat; 18.1 g carbohydrates; 4 g protein; 0 mg cholesterol; 338 mg sodium. Full nutrition

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