Crockpot Ratatouille (version II)

2 large onions, sliced
1 large eggplant, sliced
4 small zucchini, sliced
2 garlic cloves, minced
2 bell pepper, green, seeded and cut in thin strips
6 large tomatoes, cut in 1/2-inch wedges
1 tablespoon basil
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons 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.

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