Eggplant and Pepper Casserole

This casserole is wonderfully savory, and the eggplant comes out remarkably crisp-tender once slow cooked.

Serves: 6Hands-on: 15 minutesTotal: 4 hours 15 minutesDifficulty: Easy

Serves: 6


  • 1 medium onion, peeled and chopped
  • 1 large unpeeled eggplant, cubed into ½" pieces
  • 4 large red peppers, seeded and sliced into thin strips
  • 3 large tomatoes cut into wedges
  • 2 Tbsp. minced fresh basil
  • 2 Tbsp. minced fresh Italian parsley
  • ¼ tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 3 oz. tomato paste
  • 1 cup water


  • Grease a 4- to 5-quart slow cooker with nonstick cooking spray. Place the onion, eggplant, peppers, and tomatoes into the slow cooker. Sprinkle with basil, parsley, salt, and black pepper.
  • Whisk the tomato paste and water in a small bowl. Pour the mixture over the vegetables. Stir to combine.
  • Cook on low for 4 hours or until the eggplant and peppers are fork tender.