Ingredients
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1½ cups cubed, peeled (if desired) Eggplant
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½ cup coarsely chopped yellow Summer Squash
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½ cup coarsely chopped Tomato
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½ of an 8-ounce can no-salt-added Tomato Sauce
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1/3 cup coarsely chopped red Sweet Pepper
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¼ cup finely chopped Onion
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¼ tsp Salt
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1/8 tsp ground Black Pepper
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1 clove Garlic
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4 (½-inch) thick slices baguette-style French Bread
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1 tsp Olive Oil
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3 tbsp shredded Parmesan Cheese
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1 tbsp snipped fresh Basil
Directions
Steps
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1
Done
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In a 1½ quart slow cooker, combine eggplant, squash, chopped tomato, tomato sauce, sweet pepper, onion, salt, black pepper, and garlic. |
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2
Done
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Cover and cook on low-heat setting for 4½ to 5 hours or high setting for 2 to 2½ hours. If no heat setting is available, cook for 4 to 4½ hours. |
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3
Done
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For ToastPreheat broiler. Brush one side of each bread slice with olive oil. Place slices, oiled sides up on a baking sheet. Broil 3 to 4 inches from heat about 15 seconds or until toasted (watch carefully). Sprinkle slices with 1 tsp of the Parmesan cheese. Broil about 15 seconds more or until cheese melts. |
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4
Done
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Stir basil into mixture in cooker. Serve mixture in bowls with toast. Sprinkle with the remaining 2 tbsp Parmesan cheese. |
