2 large Onions, sliced
1 large Eggplant, sliced
4 small Zucchini, sliced
2 cloves Garlic, minced
2 large Green Bell Peppers, de-seeded and cut in thin strips
6 large Tomatoes, cut in 1/2-inch wedges
1 tsp. Dried Basil
2 tsp. Salt
1/4 tsp. Black Pepper
2 Tbs. fresh Parsley, chopped
1/4 cup Olive Oil
1/2 cup Parmesan Cheese, freshly grated (optional)
Instructions:
Layer half the vegetables in a large crock pot in the following order:
onion, eggplant,
zucchini, garlic, green peppers, tomatoes. Repeat layering process with
remaining
vegetables.
Sprinkle basil, salt, pepper, and parsley over top. Drizzle with olive
oil. Cover and cook
on low 7-9 hours. Cool and chop coarsely. Place in serving bowl and
sprinkle with
freshly grated Parmesan cheese. Refrigerate to store. May freeze up to
6 weeks.
