⏳ Yield & Time

Yield: 4 servings

Preparation Time: 30 minutes

Cook Time: 480 minutes

Total Time: 510 minutes

🍽 Ingredients

• 2 tablespoons Olive oil
• 1 large Onion
• 2 Carrots
• 2 stalks Celery
• 2 cloves Garlic
• 1 Red bell pepper
• 1 Green bell pepper
• 1 Zucchini
• 1 medium Eggplant
• 1 (14.5 ounce) can Diced Tomatoes
• 1 (28 ounce) can Crushed Tomatoes
• 1 pound Fresh Tomatoes
• 4 cups Vegetable broth
• 1 teaspoon Dried oregano
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 cup Fresh spinach or kale

📖 Instructions

1. First thing's first, wash and chop your veggies. I like to think of this as meditative chopping— it's super relaxing and gets you ready for the amazing flavors to come! Roughly chop 1 large onion, 2 carrots, 2 celery stalks, 2 cloves of garlic, 1 red bell pepper, 1 green bell pepper, and 1 zucchini. If you're using fresh tomatoes, chop about 1 pound of them, too. If not, grab 28oz of crushed tomatoes in a can.
2. Next up, the star of the show: the vegetables. You'll need about 1 medium eggplant, 1 red bell pepper, 1 (14.5-ounce) can of diced tomatoes, and 1 cup of chopped fresh spinach or kale.
3. Now, add about 2 tbsp of olive oil to a large pan and gently saute the onions, carrots, and celery until softened – this takes around 7-8 minutes on medium heat, then you can add the garlic and bell peppers. After 5 minutes, add in the zucchini and eggplant to prevent them from becoming mushy. Stir it all up and just let it cook for 3-4 minutes. Oh, and don't forget to season! A teaspoon of dried oregano, half a teaspoon of salt and quarter teaspoon of black pepper will do the trick.
4. Time to layer the flavor in the slow cooker! Begin with the sauteed veggies from step 3. Now, add in your diced tomatoes, crushed tomatoes (if using canned ones!), the fresh tomatoes (if using fresh ones!), the broth, and the herbs. Give everything a really good stir, making sure to distribute all those yummy tomatoes evenly.
5. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. I prefer low and slow so that the vegetables melt into the broth. Once it's cooked, grab a big spoon and check the consistency of the stew – If the liquid seems too thin, you can reduce the liquid by simmering it a bit longer (uncovered!) on the stove.
6. Once done, taste the stew and adjust seasoning as needed. You can always add more salt, pepper, oregano, or even a dash of red pepper flakes for a little kick. If you are a feta kind of person, sprinkle some feta cheese, or for a little tang, a squeeze of fresh lemon juice does the trick as well. Serve with crusty bread or rice and ENJOY!

📝 Notes

• For extra flavor, add a bay leaf while cooking. Remove it before serving!
• Feel free to adjust the amount of herbs and spices to your liking!