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  ITALIAN VEGETABLES
  Category: Crock Pot
  Author: Ashley
  Date: 1/1/2007
  Hits: 302
Ingredients:
1 tsp. salt
1 medium eggplant cut in 1 inch cubes
2 medium zucchini to 3 halved, sliced 1/2 inch
1 large onion sliced thinly
12 oz. fresh mushrooms sliced
1 Tbls. olive oil
4 plum tomatoes sliced 1/4 inch thick
1 1/2 C. shredded mozzarella cheese
2 C. tomato sauce
1 tsp. oregano
Salt to taste
Instructions:
Freshly ground black pepper to taste Toss eggplant and zucchini with the 1 tsp. of salt. Place in a large colander over a bowl to drain for about 1 hour. Drain and squeeze excess moisture out. In a large skillet over medium heat, sauté onion, eggplant, zucchini, and mushrooms until slightly tender. In the crock pot, layer 1/3 of the vegetables including sliced tomatoes, 1/3 of the tomato sauce, and 1/3 of the cheese. Sprinkle with oregano, salt and pepper. Repeat layering 2 more times. Cover and cook on low 6 to 8 hours. Serve over rice, pasta, or other grain.
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