Crockpot Ratatouille

• 2 each onions sliced
• 1 each eggplant sliced
• 4 each zucchini sliced
• 2 each garlic cloves minced
• 2 each sweet red bell peppers green, seeded & cut in thin strips
• 6 each tomatoes cut in 1/2 inch wedges
• 1 teaspoon basil
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 2 tablespoons parsley leaves chopped
• 1/4 cup olive oil

1. Layer half the vegetables in the crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
2. Repeat.
3. Sprinkle basil, salt, pepper, and parsley over top.
4. Drizzle with olive oil.
5. Cover and cook on low 7 to 9 hours.
6. Cool and chop coarsely.

onions, zucchini, garlic, sweet red bell peppers, tomatoes, basil, salt, black pepper, parsley, olive oil

Taken from recipeland.com/recipe/v/crockpot-ratatouille-1309 (may not work)