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Ingredientes
- 2 lrg Onions, sliced
- 1 lrg Eggplant, sliced
- 4 sm Zucchini, sliced
- 2 x Garlic clove, chopped
- 2 x Bell pepper, green, seeded & cut in thin strips
- 6 lrg Tomato, cut in 1/2" wedges
- 1 tsp Basil
- 2 tsp Salt
- 1/4 tsp Pepper
- 2 Tbsp. Parsley, minced
- 1/4 c. Extra virgin olive oil
Direcciones
- Layer half the vegetables in the crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes. Repeat. Sprinkle basil, salt, pepper, and parsley over top. Drizzle with extra virgin olive oil. Cover and cook on low 7-9 hrs. Cold and chop coarsely.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2691g | |
| Calories 1056 | |
| Calories from Fat 518 | 49% |
| Total Fat 58.84g | 74% |
| Saturated Fat 8.39g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4782mg | 199% |
| Potassium 5957mg | 170% |
| Total Carbs 130.95g | 35% |
| Dietary Fiber 49.2g | 164% |
| Sugars 66.7g | 44% |
| Protein 26.56g | 42% |
