Ingredients:Servings:
8Servings Size
Servings
2 large onions, cut in half and sliced
1 large eggplants, sliced, cut in 2 inch pieces
4 small zucchini, sliced
2 garlic cloves, minced
2 large green bell peppers, de-seeded and cut into thin strips
2 large tomatoes, cut into 1/2 inch wedges
1 (6 ounce) can tomato paste
1 teaspoon dried basil
1/2 teaspoon oregano
1 teaspoon sugar
2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped
1/4 cup olive oil
red pepper flakes, to spice it up
Change Measurements: US | Metric
Directions:Prep Time: 30 mins
Total Time: 1/2 day
1 Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes. 2 Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies. 3 Dot with half of the tomato paste. 4 Repeat layering process with remaining vegetables, spices and tomato paste. 5 Drizzle with olive oil. 6 Cover and cook on LOW for 7 to 9 hours. 7 Place in serving bowl and sprinkle with freshly grated Parmesan cheese. 8 Refrigerate to store. 9 May freeze up to 6 weeks.
