INGREDIENTS
4 sliced zucchini
2 halved, sliced onions
2 tomatoes, cut into ½ inch wedges
6 oz tomato paste
1 sliced eggplant, cut into 2 inch pieces
2 chopped green bell peppers
1 teaspoon dried basil
2 teaspoons salt
½ teaspoon black pepper
2 minced garlic cloves
½ teaspoon oregano
¼ cup olive oil
1 teaspoon white sugar
2 tablespoons chopped fresh parsley
¼ teaspoon red pepper flakes (optional)
DIRECTIONS
- Layer half the onion, eggplant, zucchini, garlic, bell peppers, and tomatoes in the crockpot, in that order.
- Sprinkle half the oregano, basil, sugar, salt, pepper, and parsley over them, as well as the red pepper if using.
- Dot half the tomato paste on top.
- Repeat the layering and drizzle with oil.
- Cover and cook for 8 hours on low.
- Serve hot as an entrée or side dish, perhaps with parmesan flakes.
- Refrigerate for a few days or freeze for up to 6 weeks.
Source : Amazing Soup Recipes
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