Lebanese Eggplant Stew

• 1 eggplant, peeled and cut into 1-inch cubes
• 1 zucchini, cut into 1-inch pieces
• 3 tomatoes, cut into quarters
• 1 green bell pepper, stemmed, seeded, and cut into 1-inch pieces
• 1/2 onion, cut vertically into 8 pieces
• 3 cloves garlic, minced
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon allspice berries
• 1-inch piece cinnamon
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup olive oil
• 1/4 cup chopped fresh parsley
• Salt to taste

1. Combine the eggplant, zucchini, tomatoes, bell pepper, onion, and garlic in the slow cooker insert.
2. Using an electric coffee mill or a mortar and pestle, grind the peppercorns, allspice berries, cinnamon, and red pepper flakes to a powder.
3. Add the spices to the vegetables, cover, and cook on low for 3 to 4 hours, or until the vegetables are tender.
4. Stir in the olive oil and parsley, and add salt to taste just before serving.
5. I think Id choose a Merlot or Cabernet to accompany this dish.

eggplant, zucchini, tomatoes, green bell pepper, onion, garlic, black peppercorns, allspice berries, cinnamon, red pepper, olive oil, parsley, salt

Taken from www.epicurious.com/recipes/food/views/lebanese-eggplant-stew-379737 (may not work)