Vegetable Casserole

This vegetable casserole, which is an adaptation of the Romanian vegetable stew known as ghivisu, can be served as a vegetarian main course or as a side dish with chicken or grilled sausage.

Serves 8

Ingredients:

• 1 medium eggplant, diced
• 2 medium zucchini, sliced
• 1 teaspoon salt
• ¾ cup extra-virgin olive oil
• 3 cloves of garlic, peeled and minced
• 1 tablespoon Dijon mustard
• 1 ½ teaspoon dried marjoram
• ½ teaspoon red pepper flakes
• 2 medium potatoes, peeled and diced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, diced
• 2 medium onions, peeled and sliced
• ½ small head cabbage, cored and thinly sliced
• 1 (15-ounce) can peeled tomatoes, drained and chopped

1. Add the eggplant and zucchini to a colander. Salt the vegetables, and let stand for an hour. Rinse well under cold running water. A handful at a time, squeeze the vegetables to release the moisture, and then pat dry with paper towels.
2. Add the oil, garlic, mustard, marjoram, red pepper flakes, and salt to taste to a bowl or measuring cup; whisk to mix.
3. In the following order, layer the vegetables in the slow cooker, drizzling each layer with some of the oil mixture: eggplant and zucchini, carrots, celery, onion, cabbage, and tomatoes. Cover and cook on low for 8 hours or until all vegetables are tender. Stir well before serving.