PREP: 25 minutes COOK: 8 to 9 hours (low) or 4 to 41⁄2 hours (high) MAKES 6 servings
1 12-ounce eggplant (1 small), peeled and cubed
2 14.5-ounce cans diced tomatoes with basil, garlic, and oregano, undrained
2 medium yellow summer squash and/or zucchini, halved lengthwise and cut into 1⁄2 -inch pieces (21⁄2 cups)
2 cups coarsely chopped onions (2 large)
1 cup brown or yellow lentils, rinsed and drained
3⁄4 cup chopped red sweet pepper (1 medium)
1⁄2 cup water
1⁄4 to 1⁄2 teaspoon ground black pepper
1 In a 31⁄2 – or 4-quart slow cooker combine eggplant, undrained tomatoes, squash, onions, lentils, sweet pepper, the water, and black pepper.
2 Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 41⁄2 hours.
PER SERVING: 215 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 713 mg sodium, 42 g carb., 14 g fiber, 12 g pro.
