Since finding out I may be an insulin dependant diabetic, and that an ultrasound showed I have plaque build up in my arteries, I've decided to incorporate more variety and more vegetarian choices into our dinner menu, and check out some new receipes that I've never attempted before. Tonight was a slow cooker receipe that turned out surprisingly delicious!!
2 Tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 zucchini, thinly sliced
1 red bell pepper, chopped
1 small eggplant, sliced
1 can (28 oz) whole tomatoes, crushed by hand (fun part! lol)
1 Tbsp dried Italian seasoning
1 pkg (8 oz) campenelle or rigatoni pasta, cooked
HEAT oil in skillet over medium heat. Add onions and saute 5 minutes, or until soft and translucent. Add garlic and saute 1 minute more. Transfer to 4-quart or larger slow cooker. Add zucchini, bell pepper, eggplant, tomatoes (with juice), and Italian seasoning.
COVER. Cook on low 5 to 6 hours or on high 2 1/2 to 3 hours. Toss with hot pasta and serve!!
For me, all the slicing, chopping, mincing and crushing took about 15 minutes. So between that and the sauteing, it's about 20 minutes or so before you can cover and let be.
Servings: 5 Per Serving: 276 calories; 9g protein; 48g carbs; 6g fiber; 6.5g fat; 1g sat fat; 0mg chol; 294mg sodium.
Create, cook and enjoy! I know we did!! We added a slice of parmesean bread to soak up the juices too!! MMmmmmmm!!