1 cup dry lentils, rinsed and drained
1 small eggplant (12 ounces), peeled and cubed
2 14-1/2-ounce cans diced tomatoes with basil, garlic, and oregano, undrained
2 large onions, coarsely chopped
2 medium yellow summer squash and/or zucchini, halved lengthwise and cut in 1/2-inch-thick slices (about 2 1/2 cups)
1 medium red sweet pepper, seeded and chopped
1/2 cup water
1/4 to 1/2 teaspoon ground black pepper
1. In a 3-1/2- or 4-quart slow cooker, combine lentils, eggplant, undrained tomatoes, onions, summer squash, sweet pepper, the water, and black pepper. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Makes 6 (1-1/3-cup) servings.

Nutrition Facts Per Serving:
Calories215
Total Fat (g)1
Sodium (mg)713
Carbohydrate (g)42
Fiber (g)14
Protein (g)12
Diabetic Exchanges
Starch (d.e.)1.5
Vegetables (d.e.)2.5
Very Lean Meat (d.e.)1