Nicole’s Slow Cooker Summer Stew
Nicole’s Slow Cooker Summer Stew
3 cups chopped eggplant- The non-italian varieties such as the white and light purple striped ones are supposed to be less acidic from what I have read though I can’t find the source at the moment.
3 cups chopped summer squash- Zucchini or whatever types are available. The skin on summer squash is thin and easily edible so no need to peel.
1 cup chopped peppers- I use a mix of sweet and hot.
1 cup chopped onion
5 cloves of garlic
2 cups of fresh chopped tomatoes
1 cup of canned diced tomatoes
1 Tablespoon of fresh diced basil
2 teaspoons fresh diced thyme
2 teaspoons fresh diced rosemary
1/4 cup fresh diced Italian parsley
1/2 cup dry white wine
The garlic and herbs can be adjusted according to taste. Add all items to a slow cooker and stir to blend well. Cook on low for 4 hours. Add salt and pepper to taste.
