What you need:
2 large onions, chopped
1 large eggplant, cut into strips
4 small zucchini, cut into strips
2 cloves garlic, finely minced
2 large green bell peppers, seeded and cut into strips
6 large tomatoes, cut into wedges
1 1/2 teaspoon dried basil
1 teaspoons salt
1 teaspoon garlic salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, rough chopped
1/4 cup olive oil
1/2 cup Parmesan cheese, freshly grated (optional)
Layer half the vegetables in crock pot in this order: onion, eggplant, zucchini, garlic, green peppers, tomatoes. Repeat layering process with remaining vegetables. Sprinkle basil, salt, garlic salt, pepper and parsley over top. Drizzle with olive oil. Cover and cook on LOW for 7 to 9 hours. Not recommended for a HIGH cook. Cool and chop coarsely. Place in serving bowl and sprinkle with freshly grated Parmesan cheese.
