Disclaimer: I am not a terribly good chef, but this stew is delicious.
1 medium-large eggplant
1 can diced tomatoes
1 pepper (green, red, orange, yellow, whatever!)
1 cup of water
garlic salt to taste
(Tomatoes and bok choy essential. Can add/substitute zucchini, yellow squash, beets, kale, spinach, etc. to stew. These ingredients happened to be in my fridge.)
Ridiculously East Directions:
Cut your vegetables.
Put them in your crock pot. For slow cook (6-8 hours), put crock pot on low-medium heat; for "quick" cook (2-4 hours), put crock pot on high.
Add salt to taste.