Guest guest Posted January 14, 2002 Report Share Posted January 14, 2002 http://www.tastycrockpotrecipes.net/recipes2/article1174.html Italian Veggies by Bethany There is nothing in the world like an Italian vegetable blend. The tomato sauce and cheese smothering eggplant and zucchini will have your mouth watering. This article sponsored by: Take Online Surveys and Earn Cash! <http://www.clickXchange.com/fr.phtml?act=415790.95> Get paid for your opinion! Join thousands of people already earning cash taking online surveys. Free to Join - Sign up Today! <http://www.clickXchange.com/ft.phtml?act=415790.95> 1 teaspoon salt 1 medium eggplant, cubed 2 medium zucchini, 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 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, sauté onion, eggplant, zucchini, and mushrooms until slightly tender. In the crock-pot, layer 1/3 of the vegetables, 1/3 of the tomato sauce. and 1/3 of the cheese. Sprinkle with oregano, salt and pepper. Repeat layering 2 more times. Cover; cook on low 6 to 8 hours. Quote Link to comment Share on other sites More sharing options...
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