Membership Required

Slow Cooker Eggplant, Cannellini Beans and Tomatoes

Slow Cooker Eggplant, Cannellini Beans and Tomatoes

Serves: 4

Category: Main Dishes - Vegan

Average Rating: 
Rated by: 7 members

Rate it: 
(Give a recipe one to five stars. Click the appropriate star to submit your rating)

Get your slow cooker going in the morning and a warm, nutritious dinner will be waiting for you in the evening.

Print Add Add To My Grocery List


1 medium eggplant, peeled and cut into 1/2 inch cubes
2 cups chopped tomatoes
3 cups cooked cannellini beans or 2 (15 ounce) cans no salt added or low sodium, drained
1 cup chopped carrots
1 cup chopped onion
1 cup chopped celery
2 tablespoons minced garlic
3 cups no-salt-added or low sodium vegetable broth
6 ounces tomato paste (see note)
1 teaspoon dried oregano, crushed
1 teaspoon dried basil, crushed
1/4 teaspoon ground black pepper
1/8 teaspoon crushed red pepper
1/2 cup raw almonds or walnuts
1/4 cup unfortified nutritional yeast


Combine all ingredients except walnuts and nutritional yeast in a 3 1/2, 4 or 5 quart crock pot. Cover and cook on low heat for 8-9 hours or on high for 5-6 hours.

Combine nuts and nutritional yeast in a food processor and pulse until a coarse powder is formed.

Serve eggplant with a sprinkle of the nutritional yeast mixture.

If desired, serve over farro, winter squash or bean pasta.

Note: Choose tomato paste packaged in non-BPA glass jars.

Calories 306; Protein 15 g; Carbohydrates 42 g; Total Fat 11.6 g; Saturated Fat 1.2 g; Cholesterol 0 mg; Sodium 290 mg; Fiber 11.7 g; Beta-Carotene 3544 ug; Vitamin C 44 mg; Calcium 154 mg; Iron 5 mg; Folate 145 ug; Magnesium 131 mg; Zinc 3.3 mg; Selenium 5.6 ug

Comments (5):



12/12/2013 11:41 AM

Rated this recipe: (no rating)

This is excellent. We made this for the first time this week, and thoroughly enjoyed it, this is one we will make on a regular basis. It is very good the first day, and better the second and third.


12/16/2013 09:24 PM

Rated this recipe:

I cooked this yesterday for dinner tonight and it's delicious! It's quick and easy and will be a staple in my house. I didn't peel the eggplant and it tasted great. You couldn't tell there was skin on it. I used red pepper instead of the celery. We ate it plain but it would be good over black bean noodles too.


01/02/2014 02:28 PM

Rated this recipe:

I liked the simplicity but the flavoring is just too bland. I don't know how to spice it up.

MamiH replies:

06/06/2019 10:28 AM

Rated this recipe: (no rating)

I think it depends on what you are looking for in "spicing it up" is it because there is no added salt? Sometimes adding a splash of balsamic vinegar will spark it up a bit. Or you could increase the amount of crushed red pepper and or black pepper, adding a little more heat; or perhaps adding more oregano or basil until it flavors to your liking. Sometimes it's a matter of tastebuds that are used to salted foods. If that's your case, just increase the flavorings you can, until your tastebuds readjust themselves. Sprinkling the nutritional yeast ground with walnuts really sparks it up and adds interest for me! 


01/06/2014 02:51 PM

Rated this recipe:

I added extra Italian seasoning to it and it was great!


06/11/2018 03:32 PM

Rated this recipe:

Really delicious!  And very easy too.  I used almonds instead of walnuts for the sprinkle, used a tablespoon of the oregano and basil (plus a tablespoon of Penzey's salt free Tuscan mix) and much more crushed red pepper and black pepper than recipe says, and I added LOTS of garlic, more than a 1/4 cup, plus more than a tablespoon of Moroccan harissa paste.  This actually only took 3/12 to 4 hours on high in the slow cooker.  I put fresh chopped tomato on top along with the sprinkle.  I got a very garlicky and spicy dish, simply fabulous.  

This comment was last edited on 06/11/2018 03:34 PM