Yield: 4 servings
2 lg onions, sliced
1 lg eggplant, sliced
4 sm zucchini, sliced
2 garlic clove, minced
2 bell pepper, green, seeded & cut in thin strips
6 lg tomato, cut in 1/2" wedges
1 ts basil
2 ts salt
1/4 ts pepper
2 T parsley, chopped
1/4 c olive oil
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 7-9 hours. Cool and chop coarsely.