Sarasota'S Crockpot Eggplant Mediterranean Recipe

Name: Sarasota'S Crockpot Eggplant Mediterranean
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs eggplants, I use the Japanese eggplant which is smaller and more tender (cubed, skin in); 2 medium onions, cut in half and thin sliced; 3 celery ribs, rough diced; 2 yellow squash, cut in 1/2-inch slices; 2 zucchini, cut in 1/2-inch slices; 1 (15 ounce) can diced Italian tomatoes, undrained; 4 tablespoons tomato sauce; 1/2 cup black olives (pitted kalamata are fine too); 2 tablespoons balsamic vinegar; 1/4 cup chicken broth; 1 tablespoon sugar; 1 -2 tablespoon capers; 1 teaspoon dried oregano; 2 tablespoons fresh basil, fine chopped; salt; pepper; Garnish; feta cheese

Servings: persons

1 1/2 lbs eggplants, I use the Japanese eggplant which is smaller and more tender (cubed, skin in)
2 medium onions, cut in half and thin sliced
3 celery ribs, rough diced
2 yellow squash, cut in 1/2-inch slices
2 zucchini, cut in 1/2-inch slices
1 (15 ounce) can diced Italian tomatoes, undrained
4 tablespoons tomato sauce
1/2 cup black olives (pitted kalamata are fine too)
2 tablespoons balsamic vinegar
1/4 cup chicken broth
1 tablespoon sugar
1 -2 tablespoon capers
1 teaspoon dried oregano
2 tablespoons fresh basil, fine chopped
salt
pepper
Garnish
feta cheese

1
Crockpot -- Add the eggplant, onion, celery, olive oil, tomatoes, tomato sauce, broth, oregano, salt and pepper in the slow cooker and mix well. Top with the olives and squash but don't stir.Cover and cook on low for approximately 4 hours.
2
Finish -- After 3 1/2 - 4 1/2 hours, when the eggplant is tender, stir to incorporate the squash and the olives into the mix. To finish, mix the sugar with the vinegar and add to the crockpot along with the capers and basil. Stir well and test for any additional seasoning, salt and pepper. Pepper is the only thing I find I need to add. Cook another 10-15 minutes, just to blend all the flavors. Perfect time to make your couscous, or maybe some grilled bread or rice. Any side dish you want.
3
Serve -- As I mentioned, I prefer to serve this over couscous and garnish with feta cheese. ENJOY!

132

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 lbs eggplants, I use the Japanese eggplant which is smaller and more tender (cubed, skin in), 2 medium onions, cut in half and thin sliced, 3 celery ribs, rough diced, 2 yellow squash, cut in 1/2-inch slices, and more.

Yes, Sarasota'S Crockpot Eggplant Mediterranean falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sarasota'S Crockpot Eggplant Mediterranean

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions