- 1 lb italian sausage, casings removed
- 1 T olive oil
- 1 onion, chopped
- 1-1/2 cups eggplant, cubed
- 1-1/2 cups yellow squash, chopped
- 1-1/2 cups zucchini, chopped
- 3 cloves garlic, pressed
- 3/4 cup chicken broth
- 14 1/2 ounces diced tomatoes, canned
- 2 tsp cumin
- 1/4 tsp red pepper flakes
- salt & pepper to taste
Add the olive oil to the skillet and heat over medium-high heat. Now add the onion, eggplant, squashes, and garlic, sauteing about 2 minutes. Add this to the crock.
Now add the broth to the skillet and bring to a boil. Using a wire whisk, get all the stuff up off the bottom of the skillet and incorporate into the broth. Allow to boil vigorously for about a minute. Pour this over thet op of the crockpot.
One last time in the skillet, add the tomatoes and their juice and the seasonings. Heat to a boil, then add on top of everything else in the crockpot. Cover and cook on low for 6-8 hours, depending on the type of slow cooker you have, or till veggies are tender but not overcooked. (*note: I cooked it on high for about 4 hours and it turned out AWESOME!)
469 calories; 20g fat; 20g protein; 14 carbohydrates, 4g dietary fiber; 86mg cholesterol; 988 sodium
Another note: I used a green pepper instead of eggplant because I didn't have any, and it wound up being the same for carbs.
This recipe makes quite a bit, so I was able to get away with having only this with a salad and it was more than filling! YUM.