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  • 2 large onions, sliced
  • 1 large eggplant, sliced
  • 4 small zucchini, sliced
  • 2 cloves garlic, minced
  • 2 large green bell peppers, de-seeded and cut into thin strips
  • 6 large tomatoes, cut into 1/2-inch wedges
  • 1 teaspoon dried basil
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup olive oil
  • 1/2 cup Parmesan cheese, freshly grated (optional)


  1. Layer half the vegetables in a large slow cooker in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
  2. Repeat layering process with remaining vegetables.
  3. Sprinkle basil, salt, pepper and parsley over top.
  4. Drizzle with olive oil.
  5. Cover and cook on LOW for 7 to 9 hours.
  6. Cool and chop coarsely.
  7. Place in serving bowl and sprinkle with freshly grated Parmesan cheese.
  8. Refrigerate to store.

May freeze up to 6 weeks.

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