Slow-Cooker Vegetarian Ragout Over Couscous
Multicooker Directions: Complete Steps 1 and 2. in step 3, place the eggplant mixture in the inner pot of a 6-quart multicooker. Stir in the 1/2 cup chopped tomatoes, beans, stock, tomato paste, thyme, black pepper, and remaining 3/4 teaspoon salt. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the eggplant is very tender, about 5 hours. Turn off the cooker. Stir in the parsley and vinegar. Finish Step 3.