Nutrition per serving may change if servings are adjusted.
1 cup dry lentils, rinsed and drained
1 small eggplant (12 ounces), peeled and cubed
2 (14.5 ounce) cans diced tomatoes with basil, garlic and oregano, undrained
2 large onions, coarsely chopped
2 medium yellow summer squash and/or zucchini, halved lengthwise and cut into ½-inch-thick slices (about 2½ cups)
1 medium red sweet pepper, seeded and chopped
½ cup water
¼ to ½ teaspoon ground black pepper
In a 3½- or 4-quart slow cooker, combine lentils, eggplant, undrained tomatoes, onions, summer squash, sweet pepper, water and black pepper (see Tip). Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4½ hours.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
I found this absolutely delicious. And extremely easy to prep & make. Chop items, toss everything in the crock-pot and go. I put a bit of shaved Parmesan on before eating. Amazing.
I used red lentils as that is what I keep in my pantry. And zucchini over summer squash. This will become one of my go-to recipes.