Ingredients:

  • 2 eggplants (not too large) – cut in half length wise
  • 1 onion- finely chopped
  • 3 T. olive oil
  • 3 cloves of garlic- minced
  • 2 t. fresh oregano
  • ¼ t. cinnamon
  • 1/8 t. cayenne pepper
  • 1 (14.5 oz) can diced tomatoes- drained
  • 1 cup grated Pecorino Romano cheese
  • ¼ cup pine nuts
  • Salt & Pepper
  • 2 T. fresh parsley

 

Method:

  • Warm 1 T. olive oil in pan, add onion, garlic, oregano, cinnamon, and cayenne in a pot on medium heat until softened. Transfer mix to a slow-cooker.
  • Mix in tomatoes, ½ cup cheese, pine nuts, vinegar, and  ¼ t. salt.
  • Season the halves of the eggplant with salt & pepper and put cut side down in slow cooker. Cover and cook 5-6 hours on low or until eggplants are tender.
  • Transfer eggplants to a plate and push sides back gently with a fork to make room for mixture filling.
  • Stir remaining mixture and season with salt & pepper if needed.
  • Pour mixture into eggplants and top with parsley & remaining cheese