Reprinted with permission Diana Dyer, MS, RD, founder of the website www.CancerRD.com and author of the book A Dietitians Cancer Story copyright 2002, Swan Press, Ann Arbor, MI/ More healthy recipes and cancer nutrition information can be found at Diana’s website.
2 large (3 medium) onion, sliced
4 small zucchini sliced (~4 cups)
2 large green peppers, cut into thin strips (can use yellow and orange peppers)
1 large eggplant sliced
2 cloves garlic minced (can use up to 4 and slice them so the garlic could still be identified in the dish)
6 large tomatoes, cut into wedges (can 3 large tomatoes and 1 pint of canned tomatoes)
2 tsp. salt (can use less and adjust after cooking to your taste)
2 Tbsp. fresh parsley, chopped
1/4 tsp. black pepper
1/4 cup extra-virgin olive oil
1 teaspoon dried basil (use fresh when you can, ~1/4 cup, small leaves or thinly sliced)
Layer half the vegetable in a large crockpot in the following order: onion, eggplant, zucchini, garlic, peppers, tomatoes.
Repeat the layering process with the remaining vegetables.
Sprinkle basil, salt, black pepper, and parsley over top.
Drizzle with olive oil.
Cover and cook on LOW for 7-9 hours. (You can start on HIGH for 1 hour and then reduced to LOW for ~7 hours. The vegetables will be al dente, not mush, and still beautiful in color!)