Vegetarian Curry

Ingredients:
2 15 oz garbanzo beans
1 red bell pepper, seeded and diced
1 potato, diced
1/2 cup diced carrots
1/2 diced celery
1 16 can diced tomoatoes and juices
2 cups vegetable broth
3 garlic cloves, minced
1  tbsp curry powder
1/2 tsp ground coriander
1/4 tsp cayenne papper
1 15 oz can peas, drained
1 tbsp corn starch
1 cup water

Directions:
Put garbanzo beans in stoneware. Add vegetables and can of tomatoes. Pour in broth, and stir in garlic and spices. Cook on low for 8 hours or on high for 4 hours. Mix water and corn starch and stir in along with peas. Cook on high for 30 minutes. Serve over rice.

From Stephanie O'Dea's Make it Fast, Cook it Slow

Eggplant "Parmesan"

A delicious alternative to chicken parmesan

Ingedients:
1 26 oz jar pasta sauce
1 large eggplant
1/4 cup gluten free bread crumbs
2 tsp Italian seasoning
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 cup olive oil

Directions:
Pout 1 cup of pasta sauce in bottom of stoneware. Wah eggplant and slice into 1/2 inch thick pieces. Combine bread crumbs, Italian seasoning, salt, and pepper in dish. Brush both sides of each eggplant with olive oil and dredge in bread crumb mixture. Stack eggplant pieces in crock pot on top of pasta sauce. Pour remaining pasta sauce on top. Cook on low for 4 to 6 hours. Serve over pasta.

Adapted from Stephanie O'Dea's Make it Fast, Cook it Slow

Ratatouille

Ratatouille is a traditional French vegetable stew made from eggplant, zucchini and other summer vegetables. It is rather delicious. This version is made in the crock pot.

Ingredients:

1 large eggplant
1 zucchini
1 yellow summer squash
1/2 yellow onion
1 yellow bell pepper
1 orange bell pepper
1 tsp Italian seasoning
1 tsp kosher salt
1/2 tsp black pepper
3 garlic cloves, minced
1 15 oz can peeled whole tomatoes, drained
1 15 oz can diced fire roasted tomatoes and juices
2 tbsp olive oil
1/2 water

Directions:

Chop vegetables in bite sized chunks. Layer in slow cooker and cover with seasonings, tomatoes, oil and water. Cook on low for 5 to 6 hours or on high for 3 to 4 hours. I always serve it over rice, but it's also good on it's own.

From Make it Fast, Cook it Slow

I loved the ratatouille. The eggplant has a texture that's almost meaty. I love the other vegetables too. I had my ratatouille over brown rice, and it nicely complemented the vegetables.