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Provencal Vegetable Stew

Ingredients

• 2 baby eggplants or 1 very small eggplant
• 1 large zucchini, quartered lengthwise and cut into 1/2-inch slices
• 1 large yellow summer squash, quartered lengthwise and cut into 1/2-inch slices
• 1 15- to 19-ounce can cannellini (white kidney) beans or Great Northern beans, rinsed and drained
• 1 large tomato, chopped
• 2 teaspoons bottled minced garlic
• 1/4 teaspoon dried rosemary or thyme, crushed
• 1/4 teaspoon ground black pepper
• 1 tablespoon snipped basil or 1 teaspoon dried basil, crushed
• 1 1/2 cups low-sodium tomato juice
• 1 tablespoon white or regular balsamic vinegar
• 4 1/2-inch slices baguette-style French bread
• 2 teaspoons olive oil
• 3 tablespoons finely shredded Parmesan cheese

Directions

1. Peel eggplant.
2. Cut eggplant into 3/4-inch pieces (you should have 3 cups).
3. In a slow cooker, combine all ingredients except vinegar, bread, oil and cheese.
4. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
5. Stir in basil (if using), and balsamic vinegar.
6. For croutons, preheat oven to 400 F.
7. Lightly brush bread slices with olive oil.
8. Sprinkle with 1 tablespoon of the cheese.
9. Place bread slices on baking sheet.
10. Bake for 6 to 8 minutes.
11. Top each serving with croutons and sprinkle with remaining cheese.

Attribution