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Ratatouille

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Ingredients
  

  • 1 medium size eggplant diced
  • 1 medium onion diced
  • 2 zucchini cut into 1/2" rounds
  • 2 peppers (one red one green) chopped medium
  • 2 large tomatoes diced
  • 1 t. dried basil
  • 1 t. dried parsley
  • salt and pepper

Instructions
 

  • Layer it all in the crockpot
  • Pour a 14.5 ounce can of diced organic tomatoes over the batch
  • Let it cook on low for 7-9 hours until it is done

Notes

I plan to serve this ladled over freshly made polenta with a generous shaving of fresh parmesan on top for a delicious, filling meal.