Italian Vegetable Stew

When I make a dish, I usually give part of it away or, as of late, freeze portions as I always make more than I can eat by myself. Especially if my kids aren't interested in trying the food, which is usually the case.  BUT....I actually kept all of this recipe for myself. I ate it for two days - as a meal - and then eventually put the rest in the freezer for later  This stew is delicious and great with the homemade bread I made. (The recipe for this will be in my cookbook "Another Year in My kitchen - 2012."  The stew is filling and easy to embellish with your favorite vegetables.  A true "comfort food."

P.S. You may notice a "slow cooker" trend here.....My mom gave me her's - which is bigger than my old one!  Thanks, Mom!!

• 1/4 cup EVOO (Extra-Light Virgin Olive Oil)
• 1 eggplant - about 1 pound - cut into 1" chunks
• 1 can diced, salt-free tomatoes - drained (keep the juice for later)
• 1 small onion - diced
• 1 red bell pepper - chopped (minus the white rind and seeds, of course)
• 4 cloves garlic - minced
• 1 small can tomato paste
• 1 tsp. oregano - dried
• 3 cans vegetable broth - salt-free if you can find it
• 1 lb. golden potatoes - peeled and diced
• 2 med. or small zucchini - peeled and diced
• 2 tsp. dried basil
• 2 tsp. garlic salt
• black pepper
• Parmesan cheese - grated

Heat 2 tbsp. EVOO in a large skillet over medium-high heat until heated through.  Coast the chopped eggplant pieces in the oil and lightly brown on all sides - about 6 to 7 minutes.  Once done, place in slow cooker.  

Heat remaining EVOO in the same skillet and add tomatoes, red bell pepper, minced garlic, tomato paste, oregano, garlic salt, and the onion and cook until mixture becomes thick - about 10 minutes. Stir in one can of the vegetable broth and gently stir to blend ingredients.  Place the thickened mixture in the slow cooker and combine with the eggplant.  Stir in the juice saved from the canned tomatoes and the other two cans of vegetable broth.    Cover and cook for about 6 hours on the low-setting of the slow cooker.  

After the 6 hours, stir in the zucchini and basil, cover, and cook on the high-setting for another 45 minutes to one hour.  When ready to serve, sprinkle individual servings with grated Parmesan cheese and additional EVOO (if desired).  Makes 6 hearty servings.