2 large onions, sliced
1 large eggplant, sliced
4 small zucchini, sliced
2 cloves garlic, minced
2 large green bell peppers,
de-seeded and cut into thin strips
6 large tomatoes, cut into 1/2-inch wedges
1 teaspoon dried basil
2 teaspoons salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
1/4 cup olive oil
1/2 cup Parmesan cheese, freshly grated (optional)
Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes. Repeat layering process with remaining vegetables. Sprinkle basil, salt, pepper and parsley over top. Drizzle with olive oil. Cover and cook on LOW for 7 to 9 hours.
Cool and chop coarsely. Place in serving bowl and sprinkle with freshly grated Parmesan cheese. Refrigerate to store. May freeze up to 6 weeks.