Slow Cooker Vegetable Stew Recipe

Ingredients

• 1 large eggplant, sliced lengthwise and cubed
• 1 large zucchini cubed
• 1½ cups (375 ml) vegetable broth
• 3 medium onions, peeled and sliced
• 2 tomatoes, cubed
• 2 yellow bell peppers, cored and sliced
• Italian seasoning, to taste
• salt and freshly ground black pepper, to taste

Instructions

In a 6-quart (6 L) slow cooker, combine all ingredients, except seasoning. Mix well.

Sprinkle with Italian seasoning. Cover the pot and cook on low-heat setting for 6-8 hours or until vegetables are tender.

Turn off the cooker and open the lid. Stir vegetable stew well before serving. Season to taste with salt and black pepper.

Transfer to serving plates. Serve hot.