Recipe - Crockpot Ratatouille

2 lg Onions, cut or sliced up
1 lg Eggplant, cut or sliced up
4 small Zucchini, cut or sliced up
2 Garlic clove; minced
2 Bell pepper, green; seeded &
cut in thin strips
6 lg Tomato; cut in 1/2" wedges
1 teaspoon Basil
2 teaspoon Salt
One fourth teaspoon Pepper
2 tablespoon Parsley; chopped
One fourth 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 79 hours. Cool and chop coarsely.

per Ellen Cleary

Posted By waring@ima.infomail.com (Sam Waring) On rec.food.recipes or
rec.food.cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini