Directions:
- Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
- Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies.
- Dot with half of the tomato paste.
- Repeat layering process with remaining vegetables, spices and tomato paste.
- Drizzle with olive oil.
- Cover and cook on LOW for 7 to 9 hours.
- Place in serving bowl and sprinkle with freshly grated Parmesan cheese.
- Refrigerate to store.
- May freeze up to 6 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.42 Kcal (538 kJ) | ||
| Calories from fat | 63.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.02g | 11% | |
|---|---|---|---|
| Sodium | 600.89mg | 25% | |
| Potassium | 580.9mg | 12% | |
| Total Carbs | 15.12g | 5% | |
| Sugars | 9.15g | 37% | |
| Dietary Fiber | 4.34g | 17% | |
| Protein | 2.53g | 5% | |
| Vitamin C | 48mg | 80% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 13.5mg | 75% | |
| Calcium | 35.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 59.73 Kcal (250 kJ) | ||
| Calories from fat | 29.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.27g | 11% | |
|---|---|---|---|
| Sodium | 279.48mg | 25% | |
| Potassium | 270.18mg | 12% | |
| Total Carbs | 7.03g | 5% | |
| Sugars | 4.26g | 37% | |
| Dietary Fiber | 2.02g | 17% | |
| Protein | 1.18g | 5% | |
| Vitamin C | 22.3mg | 80% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 6.3mg | 75% | |
| Calcium | 16.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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