2 onions, peeled and sliced in 1/2 inch rings
1 eggplant, washed and sliced in 1/2 inch rings
4 zucchini, washed and sliced in 1/2 inch rings
2 garlic cloves, minced
2 green bell peppers, cut in 1/2 inch strips
6 large ripe tomatoes, cut in 1/2 inch thick wedges
1 tsp dried basil
2 tsp salt
1/4 tsp black pepper
2 Tbsp fresh flat leaf parsley, chopped
1/4 cup olive oil
Lightly grease slow cooker crock with olive oil.
Put half the vegetables in the crockpot in the order listed: onion, eggplant, zucchini, garlic, green bell peppers, and tomatoes.
Repeat the layers.
Evenly sprinkle the basil, salt, pepper, and parsley over the top, then drizzle the olive oil evenly over all.
Cover and cook on LOW for 7 to 8 hours or until all vegetables are very tender.
You have several options for serving.
Spoon it directly out of the crockpot, hot, as a side dish, being careful to maintain the layers.
Remove to a large bowl and chop it up into a coarse texture and serve as a side or a spread for crusty bread.
Or put the mixture in a food processor and pulse it until you get a finer texture and serve as a dip or spread.