Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1¾ cup | Green beans; trimmed,cut in half |
| 1½ cup | Onion; sliced |
| 2 teaspoons | Garlic; minced |
| 1 small | Eggplant; cut 1\" cubes |
| 2 larges | Yellow squash or zuchinni; cut 1\" cubes |
| 1 large | Baking potatoe; peeled, 1/2\" chunks |
| 2 \N | Bell pepper; cut in strips |
| 1½ cup | Tomato sauce |
| ¼ cup | Olive oil |
| 1 teaspoon | Salt |
Put green beans, onions and garlic in a 4 quart or larger crockpot. Mix all of the remaining ingredients in a bowl. Add to crockpot. Cover and cook on low for 8 hours or on hight for 4 hours, until vegetables are tender.
Posted to EAT-L Digest 24 Aug 96 Date: Sun, 25 Aug 1996 19:29:39 -0400 From: Laura Hunter <LHunter722@...>