Mediterranean Meatball Ratatouille

• 2 tablespoons olive oil, divided
• 1 lb bulk mild Italian sausage
• 1 (8 ounce) package sliced mushrooms
• 1 small eggplant, diced
• 1 zucchini, diced
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1 teaspoon dried oregano leaves, divided
• 2 teaspoons salt, divided
• 1/2 teaspoon black pepper, divided
• 2 tomatoes, diced
• 1 tablespoon tomato paste
• 2 tablespoons chopped fresh basil
• 1 teaspoon fresh lemon juice

1. Pour 1 tablespoon olive oil into 5-quart slow cooker.
2. Shape sausage into 1-inch meatballs. Place half the meatballs in slow cooker.
3. Add half the mushrooms, eggplant and zucchini.
4. Top with onion, garlic, 1/2 teaspoon oregano, 1 teaspoon salt and 1/4 teaspoon pepper.
5. Add remaining meatballs, mushrooms, eggplant and zucchini, 1/2 teaspoon oregano, 1 teaspoon salt and 1/4 teaspoon pepper.
6. Top with remaining 1 tablespoon olive oil.
7. Cover; cook on low 6 to 7 hours.
8. Stir in diced tomatoes and tomato paste.
9. Cover; cook on low 15 minutes.
10. Stir in basil and lemon; serve.

olive oil, italian sausage, mushrooms, eggplant, zucchini, onion, garlic, oregano, salt, black pepper, tomatoes, tomato paste, fresh basil, lemon juice

Taken from www.food.com/recipe/mediterranean-meatball-ratatouille-203183 (may not work)