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1 large eggplant, peeled, cubed
2 tomatoes, peeled, seeded, cubed
3 zucchini, cubed
1 small onion, chopped
1 yellow bell pepper, cubed
1/4 cup vegetable oil
1 garlic clove, crushed (or more)
1/4 cup chopped fresh cilantro leaves
2 Tbsp. chopped fresh basil
1/2 tsp. salt
1/4 tsp. pepper (or more)
Pita bread, cut into wedges or to stuff
Combine eggplant, tomatoes, zucchini, onion and bell pepper in slow cooker. In small bowl, combine oil, garlic, cilantro, basil, salt and pepper. Add to vegetables in pot. Cover and cook on LOW 7 to 8 hours or until vegetables are tender. Use as a vegetable dip or appetizer with Pita bread wedges. Use to fill Pita breads as sandwiches as a main dish. 6 to 8 servings as a main dish, 20 25 as a dip.
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