Slow-Cooker Italian Vegetable Stew

Name: Slow-Cooker Italian Vegetable Stew
Total time: 360 min
Ingredients: 1/4 cup extra-virgin olive oil, plus extra for serving; 1 pound eggplant, cut into 1-inch pieces; 1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped; 1 onion, chopped fine; 1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces; 4 garlic cloves, minced; 1 tablespoon tomato paste; 1 tablespoon minced fresh oregano or ¾ teaspoon dried; 3 cups chicken or vegetable broth, plus extra as needed; 1 pound Yukon Gold potatoes, peeled and cut into ½-inch pieces; 2 zucchini, quartered lengthwise and sliced 1 inch thick; 2 tablespoons chopped fresh basil; Salt; pepper; grated Parmesan cheese

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We kept the veggies in this stew bright and flavorful.

Keywords

Slow Cooker
Soups
Vegetables
Main Courses

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