| Ingredients | | | 2 | each | onions, sliced | | | 1 | each | eggplant, sliced | | | 4 | each | zucchini, sliced | | | 2 | each | garlic cloves, minced | | | 2 | each | bell pepper, green, seeded & cut in thin strips | | | 6 | each | tomato, cut in 1/2 inch wedges | | | 1 | teaspoon | basil | | | 2 | teaspoon | salt | | | 1/4 | teaspoon | pepper | | | 2 | tablespoon | parsley, chopped | | | 1/4 | cup | olive oil | | | | | |
Directions:
| 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.
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