Ingredients
1
medium zucchini, halved lengthwise, cut into 1-inch pieces
1
(1 8-oz.) ) pkg. fresh whole mushrooms
1
small eggplant (8 oz.), peeled, cut into 1-inch pieces
2
(14.5-oz.) cans diced tomatoes, undrained
2
teaspoons sugar
3
teaspoons dried basil leaves
1
tablespoon extra-virgin olive oil
1/4
cup finely chopped fresh parsley
1 1/3
oz. (1/3 cup) shredded fresh Parmesan cheese
Preparation
Spray 3 1/2 to 4-quart slow cooker with nonstick cooking spray. Combine zucchini, mushrooms, eggplant, tomatoes, sugar and basil in slow cooker.
Cover; cook on high setting for 4 hours or on low setting for 8 hours.
Stir in oil and parsley. To serve, ladle mixture into soup bowls. Sprinkle with cheese.
