1 medium onion, chopped
4 garlic cloves, finely minced
1 medium eggplant, peeled and cubed
1 (10 oz.) box frozen spinach, defrosted and drained
2 tsp. ground thyme
1 chicken bouillon cube
1 cup water
2 (10 oz. ea.) cans cream of chicken soup
1 (28 oz.) can diced tomatoes (undrained)
3/4 cup orzo pasta (I use Barilla)

Add all ingredients to Crock-Pot except orzo. Cook on HIGH for 3 to 3 1/2 hours. Add orzo, stir, resume cooking for 30 minutes.

Great served with a little provolone or your favorite cheese on top in individual bowls.

Serves 6.

Submitted by: SCOTTIE MOM