Directions:
- Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
- Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies.
- Dot with half of the tomato paste. drizzle with 1/2 olive oil
- Repeat layering process with remaining vegetables, spices, tomato paste and oil.
- Cover and cook on LOW for 7 to 9 hours.
- Place in serving bowl and sprinkle with freshly grated Parmesan cheese.
- May freeze up to 6 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 117.7 Kcal (493 kJ) | ||
| Calories from fat | 63.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.02g | 11% | |
|---|---|---|---|
| Sodium | 454.58mg | 19% | |
| Potassium | 536.28mg | 11% | |
| Total Carbs | 12.85g | 4% | |
| Sugars | 8.13g | 33% | |
| Dietary Fiber | 3.81g | 15% | |
| Protein | 2.28g | 5% | |
| Vitamin C | 31.3mg | 52% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 7.1mg | 40% | |
| Calcium | 29.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 64.8 Kcal (271 kJ) | ||
| Calories from fat | 34.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.87g | 11% | |
|---|---|---|---|
| Sodium | 250.27mg | 19% | |
| Potassium | 295.25mg | 11% | |
| Total Carbs | 7.08g | 4% | |
| Sugars | 4.47g | 33% | |
| Dietary Fiber | 2.1g | 15% | |
| Protein | 1.25g | 5% | |
| Vitamin C | 17.2mg | 52% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 3.9mg | 40% | |
| Calcium | 16.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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