Prep Time: 15 minutes
Cook Time: 4 hours
This easy, delicious recipe is sure to bring a taste of home and summer, but is also a savory and nutritious comfort food for all year long. This version is a fast crock-pot recipe but can also be fancied up and baked in a stunning spread.
Tomatoes are the main stars of this dish, and the slow cooking time increases lycopene, a powerful antioxidant that helps protect your heart and fights cancer. Eggplant contains the phytochemical nasunin, which has been shown to keep our cell membranes healthy, fight free radical damage, and lower cholesterol and also contains digestion boosting dietary fiber and bone-building manganese. Onions contain the powerful polyphenol quercetin as well as sulfur compounds, which means they're brimming with powerful antioxidants that help protect us from cardiovascular disease and cancer. Reseach shows that garlic helps boost our immune system, and may even reduce the severity of the cold and flu. Don't forget the basil! This simple herb contains a high dose of bone-boosting vitamin K as well as anthocyanins - phytochemicals that fight inflammation.
- Cut eggplant into slices and then chop each slice into quarters. Cut zucchini lengthwise and then slice. Dice onions and peppers and mince garlic. If using fresh basil, insert cleaned leaves into one another, roll and finely slice. Pluck parsley from stems and chop.
- As you cut your vegetables, place items into a crock pot. Cook time is usually about 4 hours, but can be adjusted depending on how firm you prefer your vegetables. Recipe can also be cooked in a pot.
- one eggplant (skin on or off)
- diced tomatoes or 14 ounce can
- two large zucchini
- one large white onion
- one red and green pepper
- 1/4 cup olive oil
- 4 minced garlic cloves
- basil and parsley
- salt and pepper to taste