Eggplant Stew - cooking recipe

Ingredients

2 (15 ounce) cans diced tomatoes
1 eggplant, peeled, quartered, and cut into rounds
2 yellow squash, halved and sliced
2 zucchini, cut into rounds
1 cup water
1 large onion, sliced and quartered
1 (4 ounce) can sliced mushrooms with juice
1 tablespoon extra-virgin olive oil
1 tablespoon chopped garlic
1 tablespoon dried oregano
salt to taste

Preparation

Combine diced tomatoes, eggplant, yellow squash, zucchini, water, onion, sliced mushrooms, olive oil, garlic, oregano, and salt in a 6-quart slow cooker.
Cook on Low until eggplant is tender, about 8 hours.