French Vegetable Ratatouille

 

1

small eggplant (1 pound), peeled and cut into 1/2-inch cubes (about 5 cups)

4

medium tomatoes, cut into fourths

1

medium zucchini, sliced

1

medium green bell pepper, cut into strips

1

medium onion, sliced

2

cloves garlic, finely chopped

1/4

cup chopped fresh parsley

2

tablespoons olive or vegetable oil

1

teaspoon salt

1

teaspoon dried basil leaves

1/4

teaspoon pepper

• 1 Mix all ingredients in 3 1/2- to 6-quart slow cooker.
• 2 Cover and cook on low heat setting 6 to 8 hours or until vegetables are tender.