With a vegetable peeler, peel eggplant and zucchini into long, thin strips.
Drizzle 1 tbsp. olive oil on the bottom of a 5-6 quart crockpot.
Line crockpot with eggplant and zucchini “noodles.”
In a large bowl, stir together tomatoes, sliced mushrooms, 2 of the chopped garlic cloves, and ½ teaspoon salt.
Pour half of this mixture on top of the noodles. Lay zucchini and eggplant noodles on top. Place spinach on top, sprinkle with ½ the remaining garlic, drizzle with 1 tablespoon of olive oil. Sprinkle lightly with salt.
Top with a layer of zucchini and eggplant noodles.
In a high-speed blender or food processor, puree walnuts and yeast with remaining garlic and 3 tablespoons olive oil. Add a pinch of salt, to taste.
Spread this mixture on top of the noodles. Top with a final layer of zucchini and eggplant noodles. Add the remaining tomato and mushroom mixture on top. Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours.
Unplug the slow cooker 30 minutes before serving, allowing the dish to cool slightly for best results.
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