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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 extra virgin olive oil
1 garlic clove, crushed
1/4 cup chopped fresh cilantro leaves
2 T chopped fresh basil
1/2 t sea salt
Pita bread, cut into wedges
Combine eggplant, tomatoes, zucchini, onion and bell pepper in slow cooker. In small bowl, combine oil, garlic, cilantro, basil, and sea salt. Add to vegetables in pot. Cover and cook no low 7 to 8 hours or until vegetables are tender. Use as a hearty vegetable dip or appetizer with pita bread. Makes 6 to 8 servings as a main dish; 20 to 25 as a dip.
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