Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 larges | Onions; sliced |
| 1 large | Eggplant; sliced |
| 4 smalls | Zucchini; sliced |
| 2 \N | Cloves Garlic; minced |
| 2 larges | Green Bell Peppers; de-seeded and cut in thin strips |
| 6 larges | Tomatoes; cut in 1/2-inch wedges |
| 1 teaspoon | Dried Basil |
| 2 teaspoons | Salt |
| ¼ teaspoon | Black Pepper |
| 2 tablespoons | Fresh Parsley; chopped |
| ¼ cup | Olive Oil |
| ½ cup | Parmesan Cheese; freshly grated, (optional) |
The Cook and Kitchen Staff are heading "Back to School" and offering you some of our simplest recipes that nearly anyone can prepare.
Today's recipe requires a Crock Pot, which is a great cooking apparatus for your college- bound student, or for a busy working parent. Any way you prepare it, today's recipe is a nutritious meal for anyone on the move! 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.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Aug 23, 1998, converted by MM_Buster v2.0l.