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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Brown half of eggplant lightly on all sides, 5 to 7 minutes; transfer to slow cooker. Repeat with 1 tablespoon more oil and remaining eggplant. | 2. Transfer to slow cooker. Working in two batches, repeat sauté with 2 tablespoons more oil and zucchini; transfer each batch to slow cooker. | 3. Heat remaining 2 tablespoons oil in skillet over medium-high heat until shimmering. Add onions, bell peppers, garlic, and thyme and cook until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in reserved tomato juice, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker. | 4. Stir tomatoes into slow cooker. Cover and cook until vegetables are tender, 4 to 6 hours on low. Stir in basil, season with salt and pepper to taste, and serve with Parmesan. (This dish does not hold well on warm setting.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	6	tablespoons	divided	716.04	0.0	0.0	81.0
eggplant	2		cut	-	-	-	-
zucchini	3		cut	6.93	1.0263	0.8943	0.132
onion	2		halved sliced	128.0	29.888	3.52	0.32
red bell pepper	2		stemmed seeded cut	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
thyme	2	teaspoons	minced	1.6159999999999999	0.3912	0.08900000000000001	0.0269
purpose flour	1/4	cup		-	-	-	-
tomato	1	can	diced drained	62.068999999999996	13.7631	3.2384	0.5397
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384
salt pepper				-	-	-	-
asiago cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.