1 medium eggplant, peeled and cut into 1-inch cubes
1 medium zucchini or summer squash, cut into 1-inch pieces
1 medium onion, cut into thin wedges
1 and 1/2 cups light purchased spaghetti sauce
1/3 cup shredded Parmesan cheese
In a 4 -quart slow cooker, combine eggplant, squash, onion, spaghetti sauce and Parmesan cheese. Stir to blend. Cover and cook on low setting for 4 to 5 hours or high-heat setting for 2 to 2 and 1/2 hours. For test purposes I used Ragu light tomato basil sauce.
Note: Add some frozen prepared meatballs to the mixture. Serve as a side or over cooked pasta.