I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Thursday, September 9, 2010


I'm thinking vegetarians and carnivores will enjoy this recipe. It's a good way to get your kids to eat their veggies. It's even better served in a bread bowl. Throw it in the slow cooker before you leave for work, and you will have a nice hot meal ready for you when you get home.

Add a little cheese to make it even better.

(serves 8)

*1 large eggplant, peeled and cut into 1 inch cubes
*1 teaspoon salt
*2 medium onions, chopped
*3 medium tomatoes, chopped
*1 large green bell pepper, chopped
*1 large red bell pepper, chopped
*1 large yellow bell pepper, chopped
*1 zucchini, peeled and chopped
*3 tablespoons olive oil
*3 tablespoons dried basil
*1/4 teaspoon red pepper flakes
*3 cloves garlic, minced
*1/2 teaspoon ground black pepper
*1 tablespoon Italian seasoning
*1 (6 ounce) can tomato paste
*1 (5 1/2 ounce) can pitted ripe olives, drained and chopped.

~Sprinkle the eggplant with salt.
~Let stand in a colander for 1 hour to drain.
~Press out excess moisture.
~Rinse egg plant.
~Put the eggplant into a crock pot.
~Add the onions, tomatoes, red-green-yellow peppers, zucchini, olive oil, basil, red pepper flakes, Italian seasoning, pepper, and 1/2 teaspoon salt.
~Mix well.
~Cover and cook on high for 3 hours.
~Stir in tomato paste, and olives.
~Serve hot or cold, whatever tickles your fancy.

-Add cooked chicken, shredded
-Add cooked ground beef
-Add cooked Italian sausage


pmzago said...

I make something quite similar to this from time to time, I have found that adding Italian sausage to be a very tasty addition.

BJ Brinker's Home Cooking said...

That sounds really good. I'll have to try that next time. I'll add it to the variations. Thanks.