The hot and humid North Carolina summer weather wears me out after a simple walk around my tiny garden or after a few hours working on the deck. The heat makes me feel less motivated and more time thinking about napping.
This is the time of the year that slow cookers are made for. Make dinner while doing other, less heat producing, chores.
While I’m writing this, I have 2 cooking away in the kitchen and it doesn’t heat the house up one bit. I’ll be posting more summer slow cooker recipes as the season wears on, so don’t put that slow cooker away!
I’ve been watching and waiting for my tomatoes to get ruby red and my eggplant to grow large enough to pick. It will be a while before mine are ready, so I got some early tomatoes from the farmers market, and gave I in and bought an early eggplant at Trader Joe’s.
Don’t judge me – I really wanted to make the Eggplant Tapenade from Vegan Slow Cooking for Two. It’s great straight from the slow cooker, but perfect for summer when you eat it cold from the fridge on crackers.
- 3 cups chopped eggplant
- 1½ cups diced tomatoes (or a 14.5 ounce can – do not drain)
- 1 (6 oz/ 170g) can of pitted green olives, chopped
- 4 cloves garlic, minced
- 2 teaspoon capers
- 1 to 2 teaspoons balsamic vinegar
- 1 teaspoon dried basil (or 1 tablespoon fresh basil)
- salt and pepper, to taste
- Add everything above balsamic vinegar to the slow cooker and cook on low 7 to 9 hours.
- Before serving add the vinegar, basil, salt and pepper.
- Taste and adjust seasonings as needed.
I love this veggie combo, but if you aren’t in love with olives, just leave them out.