Ingredients
1 red onion, sliced
2 bell peppers, sliced
1 large eggplant, quartered and sliced
1 24 ounce can whole tomatoes (I used Trader Joe’s plum tomatoes)
1 tablespoon smoked paprika
2 teaspoons cumin
1 teaspoon salt
fresh black pepper to taste
juice of one lemon
Preparation
Combine all ingredients in a large slow cooker and cook on low for 7 to 8 hours. Try this on some toasted pita or teff bread, over rice or cauliflower rice, or as a side all by itself. Falafel accompaniment also strongly recommended.
