Keeping the different vegetables separate, chop bell peppers, eggplant and zucchini into 1-inch cubes. Cut tomatoes in halves. Remove the ribs from the Swiss chard and cut the leaves into 1-inch pieces.
Coat the bottom of the cooking pot with extra virgin olive oil.
Place the vegetables in the cooking pot in the following order: bell peppers, eggplant, zucchini, grape tomatoes.
Pour the jar of crushed tomatoes over the vegetables.
Sprinkle the salt, dried basil, thyme, and oregano evenly across the tomatoes.
Add the chard on top and put the lid on the cooking pot.
Cook on low for 6 hours.
Sprinkle in the dried parsley and ground black pepper, and gently stir to mix all of the ingredients together.
This recipe was developed using a Crock Pot 6-quart slow cooker with stove-top browning. Altering the amounts of the different vegetables gives slight variations on the dish. Mix it up sometimes to keep it interesting. Yellow squash is a good substitute for zucchini.
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