• Prep-time: / Ready In:
  • Makes 6 cups

Chop up eggplant, zucchini, Roma tomatoes, bell pepper, and onion, throw them into the slow cooker with seasonings and tomato sauce, and come back in 5 hours for a mouthwatering stew. While it is not necessary, a quick stir halfway through cooking ensures the vegetables stay evenly moist. If you don’t have wheat berries or cannot eat gluten, serve the stew with another cooked whole grain, such as brown rice or quinoa, or enjoy it on its own.


  • 1 medium eggplant, unpeeled, cubed (6 cups)
  • 2 medium zucchini or yellow squash, coarsely chopped (3 cups)
  • 4 Roma tomatoes, cored and coarsely chopped (1 cup)
  • 2 8-oz. cans no-salt-added tomato sauce
  • 1 large red bell pepper, chopped (1½ cups)
  • 1 onion, chopped (1 cup)
  • 4 garlic cloves, halved
  • ⅛ teaspoon cayenne pepper
  • ¼ cup chopped fresh basil
  • Sea salt and freshly ground black pepper, to taste
  • 4 cups cooked wheat berries (2 cups dry)
  • 1 lemon, cut into wedges


  1. In a 5- to 6-qt. slow cooker combine the first eight ingredients (through cayenne pepper).
  2. Cover and cook on low 5 to 6 hours (or high 2½ to 3 hours). Stir in half of the basil. Season with salt and black pepper. Serve with cooked wheat berries. Sprinkle with the remaining basil and serve with lemon wedges.

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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