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.

Ingredients	Quantity
Eggplant (peeled and cubed)	1 medium
Zucchini (sliced thin)	1 medium
Red or green pepper (diced)	1 medium
White onion (sliced thin)	1 large
Tomato soup	1 (10 ounce) can
Minced garlic	2 tbsp
Olive oil	1 tbsp
Black pepper	1/2 tsp
Penne pasta	16 ounces (uncooked)

Methods to Prepare:

• 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.