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Crockpot Ratatouille
| 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. | |||
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