1 1/2 cup cubed, peeled (if desired) eggplant 1/2 cup coarsely chopped yellow summer squash or zucchini 1/2 cup coarsely chopped tomato 1/2 can (8 ounce size) no-salt-added tomato sauce 1/3 cup coarsely chopped red or green sweet pepper 1/4 cup finely chopped onion 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1 clove garlic, minced 4 slices (1/2-inch-thick) baguette-style French bread 1 teaspoon olive oil 3 tablespoons finely shredded Parmesan cheese 1 tablespoon snipped fresh basil
In a slow cooker, combine eggplant, squash, chopped tomato, tomato sauce, sweet pepper, onion, salt, black pepper, and garlic.
Cover and cook on low-heat setting for 4-1/2 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If no heat setting is available, cook for 4 to 4-1/2 hours.
For Parmesan Toast: Preheat broiler. Brush one side of each bread slice with olive oil.
Place bread slices, oiled sides up, on a baking sheet. Broil 3 to 4 inches from heat about 15 seconds or until toasted (watch carefully to avoid burning). Sprinkle bread slices with 1 tablespoon of the Parmesan cheese. Broil about 15 seconds more or until cheese is melted.
Stir basil into mixture in cooker. Serve in shallow bowls with Parmesan toast. Sprinkle with the remaining 2 tablespoons Parmesan cheese.
Serve over grilled Polenta with Parmesan toast.
131 calories, 3 grams fat, 21 grams carbohydrates, 5 grams proteinper serving. This recipe is low in fat.
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