Ingredients 2 each onions, sliced 1 each eggplant, sliced 4 each zucchini, sliced 2 each garlic cloves, minced 2 each bell pepper, green, seeded & cut in thin strips 6 each tomato, cut in 1/2 inch wedges 1 teaspoon basil 2 teaspoon salt 1/4 teaspoon pepper 2 tablespoon parsley, chopped 1/4 cup olive oil Directions: Layer half the vegetables in the crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes. Repeat. Sprinkle basil, salt, pepper, and parsley over top. Drizzle with olive oil. Cover and cook on low 7-9 hours. Cool and chop coarsely.