Slow-Cooker Stuffed Spiced Eggplants With Tomatoes and Pine Nuts

Name: Slow-Cooker Stuffed Spiced Eggplants With Tomatoes and Pine Nuts
Yield: Serves 4
Ingredients: 1 , onion, chopped fine; 2 tablespoons, extra-virgin olive oil; 3 , garlic cloves, minced; 2 teaspoons, minced fresh oregano or ½ teaspoon dried; 1/4 teaspoon, ground cinnamon; , Salt and pepper; 1/8 teaspoon, cayenne pepper; 1 , (14.5-ounce) can diced tomatoes, drained; 2 ounces, Pecorino Romano, grated (1 cup); 1/4 cup, pine nuts, toasted; 1 tablespoon, red wine vinegar; 2 (10-ounce), Italian eggplants, halved lengthwise; 2 tablespoons, minced fresh parsley

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Main Courses

Vegetables

Slow Cooker

The magic behind this recipe is making the stuffing and cooking the eggplant at the same time in the slow cooker.

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

SERVES4

TIME5 to 6 hours on low or 3 to 4 hours on high

Slow cooker size5 to 7 quarts

Slow-Cooker Stuffed Spiced Eggplants With Tomatoes and Pine Nuts

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

WHY THIS RECIPE WORKS

When cooked, eggplants turn rich and creamy, losing the bitterness they have when raw. Italian eggplants, which are slightly smaller than the ubiquitous globe eggplants, are the ideal size and shape for stuffing when halved, and two of them...

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