Does anyone have any good crockpot recipes for either eggplant or artichoke?

This one is yummy:





Italian Style Eggplant and Zucchini





INGREDIENTS:


1 teaspoon salt


1 medium eggplant, cut in 1-inch cubes


2 medium zucchini, halved and sliced 1/2-inch thick


1 large onion, thinly sliced


12 ounces fresh mushrooms, sliced


1 tablespoon olive oil


4 plum tomatoes, sliced 1/4-inch thick


1 1/2 cups shredded mozzarella cheese


2 cups tomato sauce


1 teaspoon oregano or italian herb mixture


salt and pepper, to taste





PREPARATION:


Toss eggplant and zucchini with the 1 teaspoon of salt. Place in a large colander over a bowl to drain for about 1 hour. Drain and squeeze excess moisture out. In a large skillet over medium heat, saute onion, eggplant, zucchini, and mushrooms until slightly tender.





In the slow cooker/Crock Pot, layer 1/3 of the vegetables (including sliced tomatoes), 1/3 of the the tomato sauce. and 1/3 of the cheese. Sprinkle with oregano or Italian herbs, salt and pepper. Repeat layering 2 more times. Cover and cook on low 5 too 7 hours. Serve with rice, pasta, or other grain.


Serves 6.Does anyone have any good crockpot recipes for either eggplant or artichoke?
How about a dip?


Cheese Artichoke Dip


INGREDIENTS:


8 ounces process American cheese (Velveeta)


1 can (10 1/2 ounces) cream of mushroom soup, regular or reduced fat


2 teaspoons Worcestershire sauce


1/4 cup evaporated milk


1 teaspoon dry mustard


1 1/2 cups shredded cheddar cheese


1/3 cup chopped roasted red pepper


1 can artichoke hearts, drained and coarsely chopped


PREPARATION:


Combine all ingredients in the slow cooker. Cover and cook on LOW setting for 2 to 3 hours, until melted. Stir well and serve with assorted crackers, bread cubes, or chips.Combine with hot cooked pasta for a very tasty meal.





Artichoke And Cheese Dip Recipe


Ingredients:


1 pound shredded Mozzarella


1 cup grated Parmesan


1 cup mayonnaise


1 can artichoke hearts - (8 1/2 oz), drained, chopped


Minced onions, to taste








Directions:





Mix ingredients together. Bake in lightly buttered 3 1/2-quart crockpot on HIGH for about 1 hour. Serve with broken up French bread or wheat crackers.





This recipe for Artichoke And Cheese Dip serves/makes 8





Spinach Artichoke Dip


Once you've mixed up this dip in the food processor, cook it until hot throughout in a slow cooker. Serve topped with melted cheese and ringed with your favorite salsa.


Makes 10 Servings








Ingredients


2 (8-ounce) packages cream cheese, softened


3/4 cup heavy cream (use half milk, if desired)


1/3 cup grated Parmesan cheese


1/4 teaspoon garlic powder


1 (16 ounce) bag frozen cut leaf spinach, thawed and well drained


1 (13 3/4-ounce) can quartered artichoke hearts, rinsed and well drained


2/3 cup shredded Monterey Jack cheese


1 cup prepared salsa


Crackers or tortilla chips, for serving


Preparation


In a food processor fitted with a metal blade, process the cream cheese, cream, Parmesan cheese, and garlic powder until smooth and creamy. Add the spinach and process until thoroughly mixed. Add the artichokes and process just until coarsely chopped.





Turn the mixture into a 3 1/2-quart electric slow cooker; smooth the top.





Cover and cook on the high heat setting 1-1/4 to 1-1/2 hours, until hot in the center. Sprinkle the top evenly with the Jack cheese and spoon the salsa in a ring around the inside edges of the slow cooker. Cover and continue heating on high 15 minutes longer, or until the cheese is melted. Reduce the heat to the low setting and serve warm with crackers or tortilla chips for dipping. Refrigerate any leftovers.





Or here are some recipes with eggplant


Baked Eggplant


Makes 6 servings.





Prep Time: 10 minutes


Cooking Time: LOW 3-1/2 鈥?4 hours





1-1/4 - pounds eggplant, cut into 1-inch cubes


2 - medium onions, thinly sliced


2 - ribs celery, cut into 1-inch pieces


1 - Tablespoon olive oil


1 - can (16-ounces) diced tomatoes, undrained


3 - Tablespoons tomato sauce


1/2 - cup pitted ripe olives, cut in half


2 - Tablespoons Balsamic vinegar


1 - Tablespoon sugar


1 - Tablespoon capers, drained


1 - teaspoon dried oregano


salt and pepper to taste





In 3 to 4-1/2 quart slow cooker, mix eggplant, onions, celery, oil, tomatoes and tomato sauce.


Cover and cook on LOW 3-1/2 to 4 hours or until eggplant is tender.


Stir in olives, vinegar, sugar, capers and oregano.


Season with salt and pepper.


Cook 45 minutes to 1 hour or until heated through.





EGGPLANT-ARTICHOKE PARMIGIANA





(From Mable Hoffman鈥檚 Crockery Cookery, p. 179.)











1 medium eggplant





陆 teaspoon salt





1 (14 oz.) jar tomato pasta sauce





1 (10 oz.) pkg. frozen artichoke hearts, thawed and quartered





2 tablespoons capers, drained





2 teaspoons fresh rosemary or 陆 tsp. dried





录 teaspoon pepper





1/3 cup grated Parmesan cheese











Cut eggplant into 戮 inch slices (notice that says 戮 and not 录 inch). Cut slices in half; sprinkle with salt. Alternate layers of eggplant, pasta sauce, artichoke hearts and capers in a slow cooker. Sprinkle with rosemary and pepper. Cover and cook on HIGH 4-5 hours or until eggplant is tender. Sprinkle with cheese and serve.





MARINATED CHICKEN AND EGGPLANT





(From The Advocate, November 10, 2005, Recipe is by Julie Kay)











2 lbs. boneless, skinless chicken thighs





1 whole eggplant, skinned and cut into cubes





1 (12 oz.) jar marinated artichokes, with liquid





录 cup chopped green onions





2 cups canned tomato and basil sauce





1 cup wide egg noodles, uncooked











Put chicken into slow cooker and add in eggplant cubes. Add marinated artichokes with liquid. Mix in green onions. Pour tomato and basil sauce over all. Cook on LOW for 6 to 8 hours. Turn to HIGH and add in noodles in the last 30 minutes of cooking time. Serves 4-6.





I hope this helps. Enjoy!