1-19 oz can tomatoes, with juice, broken up
1 small eggplant, with peel, cut into 1/2″ pieces
1 cup finely chopped onion
1 cup chopped celery
1 medium green or red pepper, chopped
1/4 cup ketchup or chili sauce
2 tsp sugar
3 cups sliced zucchini, with peel, 1/4″ thick
1 tsp parsley flakes
1/2 tsp salt
1/8 tsp pepper
1/4 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried basil

Measure all ingredients into crockpot. Stir and cook on Low for 8-9 hours or High for 4- 4 1/2 hours.

from http://pages.ivillage.com/debbiens/veggies.html

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