Slow Cooker Eggplant Zucchini at Janna Altieri blog

Slow Cooker Eggplant Zucchini. 2 cups cubed eggplant, with peel (about one medium eggplant) 2 cups cubed zucchini (about 3 zucchinis) 30 (315g) okra. Cook on low for 4 to 6 hours or on high for 2 to 3 hours, until vegetables are cooked and the gravy thickens. Serve with crusty sourdough bread for sopping up the delicious sauce from your bowl. This eggplant curry combines fresh zucchini and eggplant in a creamy tomato. With its simplicity and wholesome ingredients, this medley showcases the beauty of uncomplicated flavors and the nourishing benefits of vegetables. 1/2 cup (125ml) vegetable stock. Add onion and garlic, eggplant, zucchini, spices, salt, tomato paste, and coconut milk. Perfect for easy weeknight meals. If it looks too dry add more water, 1 tablespoon at a time. This traditional cretan dish is a mediterranean diet favorite that will warm you and fulfill you. Rich enough to serve as an entree for a sunday dinner, yet, quick and simple enough to enjoy any night of the week.

Slow Cooker Beef Stew with Eggplant and Zucchini Mediterranean Living
from www.pinterest.com

With its simplicity and wholesome ingredients, this medley showcases the beauty of uncomplicated flavors and the nourishing benefits of vegetables. If it looks too dry add more water, 1 tablespoon at a time. 2 cups cubed eggplant, with peel (about one medium eggplant) 2 cups cubed zucchini (about 3 zucchinis) 30 (315g) okra. This traditional cretan dish is a mediterranean diet favorite that will warm you and fulfill you. This eggplant curry combines fresh zucchini and eggplant in a creamy tomato. Serve with crusty sourdough bread for sopping up the delicious sauce from your bowl. Cook on low for 4 to 6 hours or on high for 2 to 3 hours, until vegetables are cooked and the gravy thickens. 1/2 cup (125ml) vegetable stock. Rich enough to serve as an entree for a sunday dinner, yet, quick and simple enough to enjoy any night of the week. Perfect for easy weeknight meals.

Slow Cooker Beef Stew with Eggplant and Zucchini Mediterranean Living

Slow Cooker Eggplant Zucchini With its simplicity and wholesome ingredients, this medley showcases the beauty of uncomplicated flavors and the nourishing benefits of vegetables. Cook on low for 4 to 6 hours or on high for 2 to 3 hours, until vegetables are cooked and the gravy thickens. 1/2 cup (125ml) vegetable stock. This traditional cretan dish is a mediterranean diet favorite that will warm you and fulfill you. Rich enough to serve as an entree for a sunday dinner, yet, quick and simple enough to enjoy any night of the week. Perfect for easy weeknight meals. If it looks too dry add more water, 1 tablespoon at a time. This eggplant curry combines fresh zucchini and eggplant in a creamy tomato. With its simplicity and wholesome ingredients, this medley showcases the beauty of uncomplicated flavors and the nourishing benefits of vegetables. Serve with crusty sourdough bread for sopping up the delicious sauce from your bowl. 2 cups cubed eggplant, with peel (about one medium eggplant) 2 cups cubed zucchini (about 3 zucchinis) 30 (315g) okra. Add onion and garlic, eggplant, zucchini, spices, salt, tomato paste, and coconut milk.

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