Meals Matter

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Contributed By: murakro
Healthy Crockery Cookery by Mable Hoffman

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

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