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5 from 2 votes

Slow Cooker Aubergine, Pepper and Mozzarella Bake

A delicious vegetarian slow cooker dish with roasted vegetables covered in delicious mozzarella
Course Main Course
Cuisine Vegetarian
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings 4
Calories 180kcal
Author Lucy Allen | BakingQueen74

Ingredients

  • 1 red onion diced
  • 1 clove garlic crushed
  • 1 aubergine (eggplant) sliced and roasted for 25 mins approx. in a tiny bit of oil
  • 2 (bell) peppers sliced and roasted as above, I used one red and one yellow
  • 3 large courgettes (zucchini) sliced and roasted as above
  • 125 g mozzarella pearls
  • 400 g tin of chopped tomatoes
  • 2 tsp oregano
  • salt and pepper to taste

Instructions

  • First roast your sliced aubergine, peppers and courgettes for 25 minutes in a little oil. Allow to cool.
  • Next, oil your slow cooker pot lightly to stop the cheese sticking.
  • In a bowl mix the red onion, garlic, tin of tomatoes, salt and pepper and oregano to make the tomato sauce.
  • Place half of the sauce in the base of the slow cooker pot.
  • Top with slices of aubergine, peppers and courgette. Add half of the mozzarella pearls on top.
  • Do another layer - the rest of the tomato sauce, a layer of courgette slices, with the rest of the aubergine and pepper slices on top. Add the rest of the mozzarella pearls and a sprinkle a little oregano on top. 
  • Cook on low for four to six hours.

Nutrition

Calories: 180kcal | Carbohydrates: 22g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 182mg | Potassium: 999mg | Fiber: 7g | Sugar: 13g | Vitamin A: 2300IU | Vitamin C: 116.4mg | Calcium: 195mg | Iron: 2.3mg