Return to Main Recipes Page/Return to Home Page

Vegetarian Cholent, Crockpot IV (P, TNT)
Source: Self
Serves: 4 to 6

2 tablespoons olive oil
1 onion, coarsely chopped
4 cloves (or more, to your taste) finely chopped garlic
4 to 6 small to medium Japanese eggplant, sliced medium thick
6 large tomatoes, cut up
2 small zucchini, sliced medium thick
2 green and/or red or yellow or even orange bell peppers, cleaned and chopped
1 hot pepper of your choosing (or not, to your taste. I used a small Jalapeno), cleaned and chopped
1/2 cup water
Large handful mixed fresh herbs (parsley, basil, oregano, etc.) or a smaller quantity of dried
1/4 cup cooked white beans (I had some on hand from another recipe, but canned would work)

Add oil to crockpot and turn to high. After the oil has warmed slightly, add onions and garlic, and stir. Continue to heat and stir occasionally for one hour. Add remaining ingredients, mix very well, cover, turn crockpot to low, and cook for six hours, although leaving it for over 12 hours won't really hurt it.

Serve over rice.

Poster's Notes:
I put this in the crockpot yesterday morning and then went out for what I thought would be a few hours. Twenty hours later I came home panicking that I had either burned and destroyed my crockpot or (my imagination was running wild) burned down my house. Not only was nothing burned or destroyed, it turned out delicious, but next time I'll pour it over rice instead of adding the rice at the start because after that much time the rice turned to mush. Tastes great but the texture is almost frighteningly thick. Please note that I rarely cook with salt and never salt a dish in the crockpot, so the phrase "salt and pepper to taste" is implied but I never do it.

Posted by Gypsy/Phyllis Wilson

Nutritional Info Per Serving: N/A