Serves 4 to 6. Recipe is by Julie Kay.
1 large eggplant, peeled and sliced
1 (15-ounce) can black beans, drained
1 large onion, peeled and sliced
2 garlic cloves, minced
1 green bell pepper, chopped
1 (12-ounce) bottle chili sauce
Cooked noodles or pasta of choice
1. Put eggplant slices into slow cooker and top with black beans, onion, garlic and bell pepper.
2. Pour chili sauce over all. Cook on Low for 4 to 6 hours.
3. Serve over pasta of choice.