Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Eggplant (baby); 1\\4 inch slices |
| 1½ \N | Ground beef, lamb, or turkey |
| 1 \N | Large onions; chopped |
| 3 \N | Garlic; minced |
| \N \N | SAUCE |
| 2 tablespoons | Olive oil |
| 1 \N | Tomatoes; crushed |
| 1 \N | Tomato paste |
| ⅓ cup | Black or green olives; chopped (Kalamata best) |
| 3 tablespoons | Fresh basil leaves; chopped |
| ½ cup | Fresh Italian parsley (packed); chopped |
| ½ teaspoon | Dried oregano |
| 1½ teaspoon | Sugar |
| \N \N | TOPPING |
| \N \N | 2-3 oz feta cheese; crumbled |
| 3 \N | Fresh dill; chopped |
To prepare the eggplant, salt both sides of each piece and place in a colander in a single layer for about 1 hour to drain. Rinse, pat dry, and set aside
Brown the meat in a medium size skillet over medium heat. Drain off the fat and liquid and remove the meat to a bowl or plate. Using the same skillet, cook the onion and garlic, stirring, over medium heat until softened. To make the sauce, add the rest of the ingredients, except the feta cheeseand dill, and simmer until hot and slightly thickened, 15-20 minutes.
Layer in the slow cooker in this order: sauce, eggplant, meat, sauce, eggplant, meat, sauce. Sprinkle the feta cheese on top and the dill on top of that. Cover, set on low, and cook for 7-9 hours, or set on high and cook for 2-3 hours.
Contributor: Lora Brody Plugged In