Prep time: 15 mins
Cook time: 4 hrs
Servings: 6
Ingredients
1 tablespoon vegetable oil
1 onion, chopped
4 garlic cloves, minced
6 cups eggplants, cubed (one large)
2 teaspoons basil (dried)
1 teaspoon oregano (dried)
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1 red pepper
1 yellow pepper
2 zucchini
1⁄3 cup tomato paste
1 (19 ounce) can chickpeas, drained and rinsed
1 (28 ounce) can tomatoes
1⁄4 cup fresh basil or 1⁄4 cup fresh parsley, chopped
Directions
- In a large skillet, heat oil over medium heat, cook onion, garlic, eggplant, basil, oregano, salt & pepper, stirring occasionally, until onion is softened, about 10 minutes. Scrape into crockpot.
- Halve, core, and seed peppers; cut into 1 inch pieces. Cut zucchini into half lengthwise, cut crosswise into 1 1/2 inch chunks. Add to crockpot.
- Add tomato paste, chickpeas, and tomatoes, breaking up tomatoes with a spoon. Cover and cook on low for 4 hours, or until vegetables are tender. Stir in basil / parsley.