Crock Pot Ratatouille
Source: Ellen Cleary
Yield: 4 servings

2 large onions; sliced
1 large eggplant; sliced
4 small zucchini; sliced
2 garlic clove; minced
2 green bell peppers; seeded & cut in thin strips
6 large tomato; cut in 1/2-inch wedges
1 tsp basil
2 tsp salt
1/4 tsp pepper
2 tbsp parsley; chopped
1/4 cup olive oil

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.