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Ingredients8 h 20 m servings 109 cals
Original recipe yields 6 servings
- Combine diced tomatoes, eggplant, yellow squash, zucchini, water, onion, sliced mushrooms, olive oil, garlic, oregano, and salt in a 6-quart slow cooker.
- Cook on Low until eggplant is tender, about 8 hours.
Per Serving: 109 calories; 2.8 g fat; 18.1 g carbohydrates; 4 g protein; 0 mg cholesterol; 338 mg sodium. Full nutrition