Bring out the sunny flavors of summer with this effortless Slow Cooker Summer Eggplant Stew. Perfectly capturing the bounty of ripe eggplant, yellow squash, and zucchini, this recipe is designed for those days when you want a hearty, nourishing meal without spending hours in the kitchen. Just toss everything into your slow cooker in the morning, and by dinner, your home will be filled with the inviting aroma of Mediterranean-inspired comfort. Even if eggplant isn’t usually your favorite, the slow simmer transforms its texture, and melds it seamlessly with sweet squash and robust tomatoes for a stew even skeptics adore.
This stew is a delicious celebration of seasonal vegetables and requires minimal prep. Serve it piping hot in generous bowls, paired with slices of your favorite whole grain bread—the perfect companion for soaking up every last bit of savory, garlicky broth. It’s a vegetarian dish that feels hearty enough for any main course, filling your table with simple, vibrant flavors that spell summer comfort with every spoonful.
Slow Cooker Summer Eggplant Stew
Print RecipeIngredients
- 2 (15 ounce) cans diced tomatoes
- 1 eggplant, peeled, quartered, and cut into rounds
- 2 yellow squash, halved and sliced
- 2 zucchini, cut into rounds
- 1 cup water
- 1 large onion, sliced and quartered
- 1 (4 ounce) can sliced mushrooms with juice
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chopped garlic
- 1 tablespoon dried oregano
- salt to taste
Instructions
Add the diced tomatoes, prepared eggplant, yellow squash, zucchini, water, onion, and mushrooms with their juice into a 6-quart slow cooker.
Mix in the olive oil, chopped garlic, dried oregano, and season with salt as needed.
Cover and cook on low setting for 8 hours, until the eggplant is meltingly tender and the vegetables have released their flavors into the stew.
Notes
Tips:
Chop vegetables evenly for consistent texture throughout the stew. For a deeper flavor, sauté the onion and garlic in the olive oil before adding them to the slow cooker. Add a handful of chopped fresh basil or parsley just before serving for a pop of freshness. This stew stores well and tastes even better the next day, making it perfect for meal prep.