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Slow Cooker Roasted Red Pepper and Eggplant Soup

A salad and crusty bread round out this meal.

Yield: Makes 6 servings

Directions:

Combine all ingredients except French bread, spinach, parsley and cheese in a 3 1/2-quart slow cooker; stir to combine all ingredients.

Cover and cook on LOW 7 to 8 hours or until eggplant is very tender.

About 10 minutes before serving, stir in bread cubes, spinach and parsley.

Ladle into soup bowls and garnish each serving with 1 tablespoon of cheese and fresh basil.

Recipe credit: Chef Drew Cerza

Please note that some ingredients and brands may not be available in every store.