The flavors and distinct look of this dish make it seem exotic and special. So easy to prepare in your slow-cooker that it makes a wonderful meal for a busy day.
1 medium sized eggplant, peeled and cubed
1 medium zucchini, sliced thin
1 medium red or green pepper, diced
1 large white onion, sliced thin
1 (10 ounce) can tomato soup
2 Tablespoons minced garlic
1 Tablespoon Olive oil
1/2 teaspoon black pepper
16 ounces uncooked, Penne pasta
Mix all ingredients, except pasta, in slow cooker.
Cover and cook on low 5 1/2 to 6 hours. (On high cook for 2 1/2 to 3 hours.)
Cook pasta according to package instructions.
Serve vegetables over hot pasta.