Ingredients
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1 large eggplant, sliced, cut in 2 inch pieces
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4 small zucchini, sliced
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2 garlic cloves, minced
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2 large green bell peppers, de-seeded and cut into thin strips
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2 large tomatoes, cut into 1/2 inch wedges
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1 (6 ounce) can tomato paste
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1 teaspoon dried basil
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1/2 teaspoon oregano
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1 teaspoon sugar
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2 teaspoons salt
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1/2 teaspoon black pepper
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2 tablespoons fresh parsley, chopped
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1/4 cup olive oil
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red pepper flakes, to spice it up
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2 large onions, cut in half and sliced
Instructions
- 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.