Contributed By: murakro
Healthy Crockery Cookery by Mable Hoffman
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Total Preparation Time: 15 to 30 minutes
Ingredients: Vegetables
Actual Cooking Time: More than 2 hours
Number of Servings: 6
Special Features: Crock Pot
Nutrition Content: Low Fat
Meal Type: Entree
Ingredients
1 Medium Eggplant, diced
1 Medium onion, diced
1 (15oz) jar Roasted red bell peppers, well drained and cut into small pieces
3 Large cloves garlic, minced
2 (14 1/2 -oz) cans fat-free chicken broth
1/2 cup Vermouth or dry white wine
1 cup Day-old French bread cubes
1/2 tsp Dried oregano leaves, crushed
1/2 tsp Dried thyme leaves, crushed
1/2 tsp Salt
1/2 tsp Ground pepper
1/4 cup Minced fresh parsley
6 tbl Crumbled goat cheese or shredded parmesan cheese
Preparation
Combine all ingredients, except parsley and cheese, in a 3 1/2-quart slow cooker. Mix well. Cover and cood on LOW 7 to 8 hours or until eggplant is very tender. Just before serving , stir in parsley. Ladle into soup bowls and garnish each serving with 1 tablespoon of the cheese.
Cook's Notes
Need to try
Nutrition Information
Calories: 134
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Total Fat: 2.5 gm
;
Saturated Fat: 1 gm
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Carbohydrates: 21 gm
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Sodium: 658 mg