2 large onions, sliced

1 large eggplant, sliced

4 small zucchini, sliced

2 cloves garlic, minced

2 large green bell peppers, de-seeded and cut into thin strips

6 large tomatoes, cut into 1/2-inch wedges

1 teaspoon dried basil

2 teaspoons salt

1/4 teaspoon black pepper

2 tablespoons fresh parsley, chopped

1/4 cup olive oil

1/2 cup Parmesan cheese, freshly grated (optional)

Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes. Repeat layering process with remaining vegetables. Sprinkle basil, salt, pepper and parsley over top. Drizzle with olive oil. Cover and cook on LOW for 7 to 9 hours. Cool and chop coarsely. Place in serving bowl and sprinkle with freshly grated Parmesan cheese. Refrigerate to store. May freeze up to 6 weeks.