Crock-Pot Slow Cooker Cookbook And Owner's Manual page 36

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Vegetarian
Baked Eggplant
2 1/2 lbs. eggplant, cut into 1-inch cubes
4 onions, thinly sliced
4 ribs celery, sliced
2 tbs. olive oil
2 16 oz. can diced tomatoes, undrained
6 tbs. tomato sauce
1 cup pitted olives, cut in half
4 tbs. balsamic vinegar
2 tbs. sugar
2 tbs. capers, drained
2 tsp. dried oregano
2 tsp. dried basil
salt and pepper to taste
Combine the eggplant, onions, celery, oil, tomatoes and tomato
sauce in the Crock-Pot ® Slow Cooker. Cover; cook on Low for 3 1/2
to 4 hours or until eggplant is tender. Stir in the olives, vinegar,
sugar, capers, oregano, and basil. Season with salt and pepper.
Cover; cook for 45 minutes to 1 hour on High, or until heated
through.
Recommended Unit Size: 3 - 6 Quarts
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Vegetarian
Vegetable Curry
4 potatoes, peeled and diced
1 onion, chopped
1 red pepper, chopped
2 carrots, diced
2 large tomatoes, chopped
1 6 oz. can tomato paste
3/4 cup water
2 tbs. curry powder
2 tsp. cumin seeds
1/2 tsp. garlic powder
1/2 tsp. salt
3 cups cauliflower florets
1 10 oz. package frozen peas, thawed
Place the potatoes, onion, pepper, carrots and tomatoes in the
Crock-Pot ® Slow Cooker. Stir in the tomato paste, water, curry powder,
cumin seeds, garlic powder and salt. Mix well and add the cauliflower
florets. Cover; cook on Low for 8 to 9 hours or on Low for 4 to 5
hours. Stir in peas just before serving.
Recommended Unit Size: 4 - 7 Quarts
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