Southern Italian Ratatouille

• 3 1/2 tablespoons extra virgin olive oil
• 1/2 cup leek, white part only, thinly sliced
• salt, to taste
• fresh ground pepper, to taste
• 1 tablespoon garlic, minced
• 1 tablespoon fresh thyme, finely chopped
• 1/4 cup red bell pepper (1/4 inch dice)
• 2 green zucchini, diced (1/4 inch dice)
• 2 (400 g) cans chopped tomatoes
• 1 (150 g) packet Baby Spinach
• 100 g black olives, sliced

1. Heat oil in frying pan add leek and garlic and cook until softened. 5 to 10 minutes.
2. Add thyme, red peppers, zucchini and tomatoes to slow cooker and cook on low for 5 hours.
3. Stir though spinach one handful at a time until wilted.
4. Add olives, and leave to heat through 20 minutes.
5. Serve!

extra virgin olive oil, only, salt, fresh ground pepper, garlic, fresh thyme, red bell pepper, green zucchini, tomatoes, packet, black olives

Taken from www.food.com/recipe/southern-italian-ratatouille-55928 (may not work)