Lebanese Eggplant Stew

1. 1

   Combine the eggplant, zucchini, tomatoes, bell pepper, onion, and garlic in the slow cooker insert.

2. 2

   Using an electric coffee mill or a mortar and pestle, grind the peppercorns, allspice berries, cinnamon, and red pepper flakes to a powder.

3. 3

   Add the spices to the vegetables, cover, and cook on low for 3 to 4 hours, or until the vegetables are tender.

4. 4

   Stir in the olive oil and parsley, and add salt to taste just before serving.

5. 5

   I think Id choose a Merlot or Cabernet to accompany this dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.