Eggplant and Tomato Stew in the Crock Pot

Total Time
8hrs 25mins
Prep 25 mins
Cook 8 hrs

The combination of eggplant, tomatoes and beans is classic to the cuisines of many different countries. This recipe is easily made in the crock pot and is truly delicious served with some rice or couscous. You could add some spicy sliced sausage if you felt the need to add meat.

Ingredients Nutrition

Directions

  1. Combine all ingredients in crock pot.
  2. Cover and cook on low heat for 8-9 hours.
  3. Discard bay leaf before serving with some brown rice or fluffy couscous or polenta.

Reviews

(7)
Most Helpful

this was a very easy recipe. i threw it in my crockpot before i left for work and served it on top of some couscous as suggested and it was delicious. i will be making this again!

jessibelle March 31, 2006

I thought this was quite good. I did up the herbs and spices a bit (heaping measures). I also took the crockpot lid off for the last 15 or so minutes so that the stew was a little less soupy. Serve over brown rice with a sprinkle of Parmesan made for a tasty and healthy supper.

l'ecole June 22, 2015

This was extremely easy to put together, and I loved the flavors. I had to do without the celery, because apparently my grocery store is at war with its produce supplier?!? and for the same reason used Italian-style canned/diced tomatoes instead of fresh tomatoes. I used regular tomato paste, since my diced tomatoes were already Italian-style. I added a little extra of each kind of pepper (based on a comment that it might be a little bland) and found it just perfect! I served it with a whole wheat pasta (I was out of couscous and rice...I'm just not well-stocked, am I?). Thanks for the great recipe! I'm definitely keeping it!

Serah B. February 10, 2007

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