Sarasota's Crockpot Eggplant Mediterranean

Dive into the rich flavors of the Mediterranean with Sarasota's Crockpot Eggplant Mediterranean, a hearty and healthy vegetable medley perfect for slow-cooking enthusiasts. This recipe features tender cubes of eggplant, zucchini, red bell pepper, and onion, all simmered to perfection with juicy canned tomatoes, briny kalamata olives, and a fragrant blend of oregano, basil, and cumin. Enhanced with a touch of red pepper flakes for subtle heat and garnished with fresh parsley, this dish is as vibrant as it is flavorful. With just 20 minutes of prep and a hands-off cooking process in your crockpot, it’s an easy way to bring Mediterranean-inspired comfort food to your table. Serve it with crusty bread, fluffy couscous, or a side of rice for a satisfying, plant-based meal that’s sure to impress! Perfect for anyone seeking wholesome, slow-cooked vegetable recipes packed with Mediterranean flair.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 2 medium-sized eggplant
• 1 medium-sized zucchini
• 1 medium-sized red bell pepper
• 1 medium-sized yellow onion
• 3 large garlic cloves
• 14.5 oz canned diced tomatoes
• 1 cup kalamata olives
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 0.5 tsp ground cumin
• 0.25 tsp red pepper flakes
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp fresh parsley

Directions

Step 1

Wash and dry the eggplant, zucchini, red bell pepper, and yellow onion.

Step 2

Cut the eggplant into 1-inch cubes and place them on a paper towel. Sprinkle with salt and let sit for 15 minutes to draw out excess moisture. Pat dry with a clean towel.

Step 3

Slice the zucchini into half-moons, dice the red bell pepper into 1-inch pieces, and chop the yellow onion.

Step 4

Mince the garlic cloves and set aside.

Step 5

In a crockpot, drizzle olive oil at the bottom to prevent sticking.

Step 6

Layer the eggplant, zucchini, bell pepper, onion, and garlic in the crockpot.

Step 7

Pour the canned diced tomatoes (with their juices) over the vegetables.

Step 8

Add the kalamata olives on top.

Step 9

Sprinkle dried oregano, dried basil, ground cumin, red pepper flakes, salt, and black pepper evenly over the mixture. Gently stir to combine in the crockpot.

Step 10

Cover the crockpot with the lid and cook on high for 4 hours or on low for 6–7 hours, until the vegetables are tender and the flavors have melded together.

Step 11

Once cooking is complete, stir the dish and taste for seasoning. Adjust salt and pepper if needed.

Step 12

Serve warm, garnished with freshly chopped parsley. Pair with crusty bread, rice, or couscous for a complete meal.

Nutrition Facts

Serving size	(2040.7g)

Amount per serving	% Daily Value*
Calories	1468.2

Total Fat 103.9g	0%
Saturated Fat 15.4g	0%
Polyunsaturated Fat 7.1g
Cholesterol 8.2mg	0%
Sodium 8790.6mg	0%
Total Carbohydrate 126.8g	0%
Dietary Fiber 59.5g	0%
Total Sugars 69.3g
Protein 19.3g	0%

Vitamin D 0IU	0%
Calcium 572.1mg	0%
Iron 15.9mg	0%
Potassium 4078.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.5%

Protein: 5.1%

Carbs: 33.4%