1 medium eggplant, peeled and finely chopped 1 zucchini, chopped 1/4 cup of sun dried tomatoes in oil, drained and chopped 1 yellow bell peppers, finely chopped 1 medium red onion, finely chopped 1 clove garlic, crushed 1/4 cup of chopped fresh cilantro 3 tablespoons of chopped fresh basil 2 tablespoons of olive or vegetable oil 2 tablespoons of white wine vinegar 1/2 teaspoon of salt 1/4 teaspoon of pepper Pita or sourdough rolls, cut into small wedges
Combine all ingredients except bread in slow cooker. Cover and cook on LOW 6 - 7 hours or until vegetables are tender. Spoon on pita or sourdough wedges. Makes 4 cups
Keep warm in the slow cooker, and let guests help themselves
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