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2 lg Onions, sliced
1 lg Eggplant, sliced
4 sm Zucchini, sliced
2 Garlic clove; minced
2 Bell pepper, green; seeded & cut in thin strips
6 lg Tomato; cut in 1/2" wedges
1 ts Basil
2 ts Salt
1/4 ts Pepper
2 tb Parsley; chopped
1/4 c Olive oil

Layer half the vegetables in the slow cooker 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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