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Categories:Viewed: 2 - Published at: 9 years ago
Ingredients
- 2 each onions sliced
- 1 each eggplant sliced
- 4 each zucchini sliced
- 2 each garlic cloves minced
- 2 each sweet red bell peppers green, seeded & cut in thin strips
- 6 each tomatoes cut in 1/2 inch wedges
- 1 teaspoon basil
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 2 tablespoons parsley leaves chopped
- 1/4 cup olive oil
Method
- Layer half the vegetables in the crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
- Repeat.
- Sprinkle basil, salt, pepper, and parsley over top.
- Drizzle with olive oil.
- Cover and cook on low 7 to 9 hours.
- Cool and chop coarsely.
