Potato and Eggplant Tian

hezapeck

"Wonderful, rich vegetarian crockpot dish starring potato, eggplant and tomatoes. We serve it over garlic couscous, but it would be just as good over rice, quinoa or alone. It's a little extra work with the precooking but the flavors come together so beautifully it's worth it."
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Ingredients

servings
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Original recipe yields 8 servings



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Directions

  • Prep

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  1. In a bowl combine mushrooms and hot water, stir well. Let stand 30 min. Strain and separate 1/2 liquid from the rest of the liquid.
  2. Meanwhile, cut potatoes in half and each half cut into 4 pieces.
  3. In skillet, heat 2 T. Oil over med-high heat. Add potatoes in batches and cook until browned on all sides - 7 min. Per batch. Transfer to slow cooker. Add remaining oil to pan and add eggplant in batches and cook in both sides until lightly browned - 2 min. per side. Layer over potato.
  4. In skillet, reduce to medium and add onion to pan. Cook stirring until softened - 3 min. Add garlic, salt, peppcorns, thyme and chopped mushrooms. Cook 1 min. Add tomatoes with juice and 1/2 c. mushroom juice. Bring to a boil. Pour over eggplant mixture. Add as much of the extra juice as you'd like.
  5. Cover and cook until hot and bubbly and veg are tender. Low = 6 hours / High = 3 hours.
  6. Lay bell pepper on top and cook on high for 5 more min. & enjoy.

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