August 29, 2009



2 large onions, sliced
1 large eggplant, sliced
4 small zucchini, sliced
2 garlic cloves; minced
2 Bell pepper, green; seeded & cut in thin strips
6 large tomato; cut in 1/2" wedges
1 tsp basil
2 tsp salt
1/4 tsp pepper
2 Tbl parsley; chopped
1/4 cup 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

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