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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
1 bell pepper, strips or diced |
1/2 teaspoon(s) black pepper |
16 oz diced tomato |
1 teaspoon(s) dried basil |
1/2 teaspoon(s) dried oregano |
2 tablespoon(s) fresh chopped parsley |
1 med cubed eggplant |
2 clove(s) minced garlic |
1/4 cup(s) olive oil |
1-2 teaspoon(s) sea salt |
2 small onions |
4 small zuchinis, sliced |
1 teaspoon(s) sugar |
6 ounce(s) tomato paste (small can) |
Directions:
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. drizzle with 1/2 olive oil
4. Repeat layering process with remaining vegetables, spices, tomato paste and oil.
5. Cover and cook on LOW for 7 to 9 hours.
6. Place in serving bowl and sprinkle with freshly grated Parmesan cheese.
7. May freeze up to 6 weeks.
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