Carrot Logo

Eggplant Provencale

Print Recipe
Eggplant Provencale
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Main Ingredient Veggies
Calories 100 Calories
Servings
1 cup servings
Ingredients
Main Ingredient Veggies
Calories 100 Calories
Servings
1 cup servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Place eggplant in large colander set over sink; toss with 1 tsp. salt. Let it sit and drain for 15 - 30 minutes. Add zucchini and remaining 1 tsp. salt; toss. Drain 30 more minutes, tossing occasionally.
  2. Rinse vegetables thoroughly under cold water and drain. Then squeeze out excess moisture, working in batches if necessary. Transfer vegetables to 5- or 6-quart slow-cooker.
  3. Dice 1 tomato. Add diced tomato, garlic, onion, bell pepper, water, and black pepper to slow-cooker; stir to mix. Cover and cook until vegetables are fork-tender, about 3 hours on low. Stir in vinegar and thyme.
  4. Transfer mixture to a bowl. Cover and refrigerate until completely chilled, at least 4 hours or overnight.
  5. Dice remaining tomato. Line platter with lettuce, top with eggplant mixture. Serve, sprinkled with tomato.
Share this Recipe

Leave a Reply

  • (will not be published)