Slowcooker Morroccan Summer Vegetable Stew

 This didn't photograph nearly as well as it tastes, but I thought I would include it anyway. This is one of those really flexible dishes as far as spices and summer vegetables go. I always use eggplant, but zucchini or peppers or both whatever is fine there.

Slowcooker Morroccan Stew
Makes 3 quarts

1 eggplant
2 cans stewed/diced tomatoes
1 zucchini
1 pepper
1 onion
2-3 cloves garlic
1/4 cup olive oil
salt and pepper
1 can garbanzo beans
1-2 Tablespoons smoked paprika
1 tablespoon cumin
1.5 tablespoons cinnamon

Add everything to the slowcooker (dice the vegetables, mince the garlic, open the cans and drain the beans) and cook on low for up to 10 hours, 8 is fine. Or cook in half the time on high. Serve on Quinoa for extra protein (shown) or the traditional couscous. Add more olive oil for a more decadent meal.