Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom
From Julie Kay
3 country-style pork ribs, cut into cubes
1 large eggplant, peeled and cubed
1 (15-oz.) can black beans, drained
1 clove garlic, minced
1 green bell pepper, chopped
1 (14.5-oz.) can stewed tomatoes, Mexican style
1/4 cup freshly grated or shredded Parmesan cheese
1. Put pork, eggplant, beans, garlic and bell pepper into slow cooker. Pour stewed tomatoes over all.
2. Cook on Low for 6 hours. Remove from cooker and sprinkle with Parmesan cheese.