Slow Cooker Aubergine and Mozzarella Bake
A delicious vegetarian slow cooker dish with roasted vegetables covered in delicious mozzarella
- 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
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.
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