Italian Style Crockpot Veggies

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ITALIAN STYLE CROCKPOT VEGGIES

 

INGREDIENTS:

1 teaspoon salt

1 medium eggplant, cut in 1 " cubes

2 to 3 medium zucchini, halved & sliced 1/2 inch

1 large onion, sliced thinly

12 ounces fresh mushrooms, sliced

1 tablespoon olive oil

4 plum tomatoes, sliced 1/4 inch thick

1 1/2 cups mozzarella cheese, shredded

2 cups tomato sauce

1 teaspoon oregano

salt and pepper, to taste

 

DIRECTIONS:

Toss eggplant and zucchini with the 1 teaspoon of salt.

Place in a large colander over a bowl to drain for about

1 hour. Drain and squeeze excess moisture out. In a

large skillet over medium heat, saute onion, eggplant,

zucchini, and mushrooms until slightly tender. In the

crockpot, layer 1/3 of the vegetables (including sliced

tomatoes), 1/3 of the the tomato sauce. and 1/3 of the

cheese. Sprinkle with oregano, salt and pepper. Repeat

layering 2 more times. Cover and cook on low 6 to 8 hours.

 

Yield: 6 Servings