Slow Cooker Mediterranean Eggplant Stew
Introduction:
Slow Cooker Mediterranean Eggplant is a vibrant, plant-forward dish inspired by the rustic flavors of the Mediterranean region. Using simple vegetables, fragrant dried herbs, and gentle slow cooking, this recipe transforms humble ingredients into a rich, tender, and deeply satisfying meal. Eggplant becomes silky and flavorful as it absorbs the juices of tomatoes, peppers, and onions, while garlic and herbs bring warmth and depth.
This dish is naturally wholesome, flexible, and comforting. It can be enjoyed as a main course with warm pita bread, served as a hearty side, or spooned over grains like couscous or rice. With minimal prep and hands-off cooking, it is ideal for busy days while still delivering bold, home-cooked flavor.
Ingredients:
The Base:
- 1 tablespoon olive oil
- 1 pound eggplant, peeled and chopped into 1-inch cubes
- 1 large red bell pepper, seeded and chopped
- 1 large onion, peeled and diced
The Vegetables & Aromatics:
- 4 plum tomatoes, diced
- 1 large zucchini, chopped
- 4 cloves garlic, peeled and minced
Seasoning:
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
Optional Additions:
- 4 ounces feta cheese (omit or use vegan feta for a dairy-free version)
- 4 pieces whole wheat pita bread, for serving