Description
A hearty and healthy vegetable stew with cannellini beans, cooked slowly in a crockpot for rich flavors.
Ingredients
- 1 large eggplant, diced
- 2 zucchinis, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Dice the eggplant, slice the zucchinis, and chop the bell peppers and onion.
- Heat olive oil in a pan and sauté the onion and garlic until softened.
- Transfer the sautéed mixture to the crockpot.
- Add eggplant, zucchinis, bell peppers, diced tomatoes, cannellini beans, basil, oregano, salt, and black pepper.
- Stir well to combine.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- Garnish with fresh parsley before serving.
Notes
- For a thicker stew, mash some of the beans before adding them.
- Serve with crusty bread or over rice.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mediterranean