Yield: 1 Servings
Measure | Ingredient |
---|---|
2 larges | Onions, sliced |
1 large | Eggplant, sliced |
4 smalls | Zucchini, sliced |
2 \N | Garlic clove; minced |
2 \N | Bell pepper, green; seeded & cut in thin strips |
6 larges | Tomato; cut in 1/2\" wedges |
1 teaspoon | Basil |
2 teaspoons | Salt |
¼ teaspoon | Pepper |
2 tablespoons | Parsley; chopped |
¼ cup | Olive oil |
\N \N | per Ellen Cleary |
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.
Posted By waring@... (Sam Waring) On rec.food.recipes or rec.food.cooking