I don’t consider this recipe seasonal as I could eat soups and stews no matter the month 😋 (I actually made instant pot chicken soup for dinner last night) but I know some prefer these types of meals for late fall and winter. This is a yummy veggie-filled recipe. It’s optional, but I also added a can of diced tomatoes and turkey sausage for more protein. Enjoy !!
xo, Jaime
Picture and recipe credits to: kitchn
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servings
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Ingredients
- 4 tablespoons olive oil divided, plus more for drizzling
- 2 medium yellow onions diced
- 1 pound eggplant
- 1 pound zucchini or summer squash
- 2 large red green, or yellow bell peppers (about 1 pound)
- 1 pound tomatoes I sub a can of diced tomatoes (it may need 2 cans)
- 4 cloves garlic
- 2 tablespoons tomato paste
- 1/2 teaspoon fine salt plus more for seasoning
- 1/4 cup coarsely chopped fresh basil leaves
- turkey sausage optional if you want more protein
Ingredients
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Instructions
- Heat 2 tablespoons of the oil in a large frying pan over medium heat until shimmering. Add the onions, season with salt, and cook, stirring occasionally and adjusting the heat as needed, until completely softened and light golden-brown, about 30 minutes. Meanwhile, prepare the rest of the vegetables.
- Trim the eggplant and zucchini, cut into 1-inch cubes, and place in the insert of a 6-quart or larger slow cooker. Trim, core, and cut the bell peppers into 1-inch dice and add to the slow cooker. Core the tomatoes, cut into 1 1/2-inch dice, and add to the slow cooker. Finely chop the garlic and add to the slow cooker.
- When the onions are ready, add the tomato paste to the pan and stir to coat the onions. Transfer the onion mixture to the slow cooker. Add the remaining 2 tablespoons oil and 1/2 teaspoon salt. Stir to coat all the vegetables.
- Cover the slow cooker and cook until the vegetables are extremely tender, 4 hours on high or 5 to 6 hours on low. If you'd like to cook off some of the excess liquid in the slow cooker, cook uncovered for the last 30 minutes.
- Stir in the basil and taste for seasoning, adding more salt as needed. Drizzle with more olive oil before serving if desired.
Recipe Notes
Picture and recipe credits to: kitchn
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