Slow-Cooker Italian-Style Ratatouille
- 1 lb eggplant (peeled and cut into 1-inch chunks)
- 1/2 lb zucchini (unpeeled and cut into 1-inch chunks)
- 1/2 lb yellow squash (unpeeled and cut into 1-inch chunks)
- 1 (28 ounce) can crushed tomatoes with basil
- 1 quart broth (either chicken, beef, or veggie)
- 1 tablespoon fresh minced garlic (more to taste, esp. if you're like me and love garlic)
- 1/4 cup dry red wine (such as Merlot or Chianti) (optional)
- 1/2 cup chopped fresh mixed Italian herbs (I just use a whole tube of organic Gourmet Garden brand fresh Italian herb paste)
- 1 lb pre-cooked Italian sausage (cut into slices) (optional)
- 1 cup diced bell pepper
- 1 cup diced onion
- 1) Place all ingredients in a 6-quart slow-cooker.
- 2) Cook on low for 8 hours. Can be served as is or over pasta along with garlic knots on the side.
eggplant, zucchini, yellow squash, tomatoes, broth, garlic, red wine, sausage, bell pepper, onion
Taken from www.food.com/recipe/slow-cooker-italian-style-ratatouille-535749 (may not work)