- heat; simmer, uncovered, for 1-2 minutes. Add to slow cooker.
- Stir in the eggplant, tomatoes, mushrooms, onion, green pepper,
- garlic and bay leaf. Cover and cook on low for 3-4 hours or until a
- thermometer reads 180° and vegetables are tender. Discard bay
- leaf. To serve, split hens in half. Serve with couscous and
- vegetables. Yield: 4 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.