1 large eggplant (about 1 1/2 lbs/750 g), unpeeled
3 Tbsp (45 mL) extra-virgin olive oil
2 red onions, diced
2 large Yukon Gold potatoes, unpeeled and diced
2 large garlic cloves, finely minced
3 - 8 in (20 cm) zucchini, unpeeled and diced
4 bell peppers in assorted colours, cored and diced 28 oz (796 mL) can diced tomatoes and juice
2 cups (500 mL) halved button mushrooms
1/2 cup (125 mL) pitted kalamata olives
1/2 cup (125 mL) low-sodium vegetable stock
3 Tbsp (45 mL) balsamic vinegar
1/2 cup (125 mL) fresh chopped basil
1/2 tsp (2 mL) crushed red peppers
1/2 tsp (2 mL) fennel seed, crushed
Freshly ground black pepper
4 cups (1 L) arugula
1/2 cup (125 mL) coarsely grated Parmesan
Cut eggplant into 1/2 in (1.25 cm) cubes. To release some of the bitter juices, toss with salt and place in sieve. Top with a plate just small enough to fit snugly inside sieve. Place a weight on top, such as a 28 oz (796 mL) can of tomatoes. Set in sink to drain for 30 minutes. Remove plate. Rinse eggplant with cold running water and pat cubes dry with paper towel.
Meanwhile, heat oil in large saucepan. Add onions, potatoes, and garlic. Sauté until onions are soft but not golden, about 5 minutes. Stir often. Transfer to a 4 to 6 L slow cooker.
Add thoroughly rinsed eggplant and remaining ingredients except for arugula and Parmesan. Gently fold together. Cover and cook on low heat for 6 hours or high for 3 to 4 hours. Add salt and pepper to taste.
Ladle into serving bowls lined with arugula and sprinkle with grated cheese.
Each serving contains: 215 calories; 7 g protein; 12 g total fat (2 g sat. fat, 0 g trans fat); 23 g total carbohydrates (13 g sugars, 7 g fibre); 365 mg sodium
source: "Slow Cooking", alive #375, January 2014
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