| 13 | 370 | 80 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 6 h | 8 |
| 2 tbsp | Basil, fresh (chopped) |
| 1 eggplant peeled | Eggplant (cubed) |
| 1/4 cup | Water |
| 2 tsp | Garlic (minced) |
| 2 medium pepper(s) | Green bell pepper (chopped) |
| 2 tbsp | Parsley, fresh |
| 2 medium pepper(s) | Red bell pepper (chopped) |
| 1 pinch | Sea Salt |
| 1 medium | Summer squash (chopped) |
| 8 medium | Tomato (boiled, skinned, chopped) |
| 2 medium pepper(s) | Yellow bell pepper (chopped) |
| 1 medium | Yellow onion (chopped) |
| 2 small | Zucchini (chopped) |
Throw everything in a slow cooker and cook for at least 6 hours. Cook on high for the first hour and then turn down to low for the remaining hours.
Serve and enjoy!
| Vegetables | 4.9 |
