Crock Pot Ratatouille

This recipe is perfect when your garden is giving you more vegetables than you know what to do with!  I have had this recipe written on a piece of paper for months thinking I would post it next fall.  But I have lost and found the paper one too many times.  I think the recipe will be safer here!  Be sure to remember it early next fall.  I know I'll be making it then!  

Crock Pot Ratatouille

1 Tablespoon Olive oil
2 cloves garlic
1 eggplant, diced
1 onion, diced
1 bell pepper
2 medium sized zucchinis, sliced or cut into chunks
6-8 fresh mushrooms, sliced (optional)
1/2 cup fresh chopped basil
1 teaspoon oregano
1/4 teaspoon thyme
1 teaspoon No-Salt Seasoning 
1 teaspoon Real Salt
1/2 teaspoon pepper
a pinch of rosemary and crushed fennel

Saute these ingredients in a pan for just a few minutes.  You may skip this step and just put it all in the crock pot but it does help bring out the flavors.

Sauce:
1 quart bottled tomatoes
6oz. tomato paste
1 teaspoon oregano
1-2 teaspoons Real Salt
1 teaspoon No-Salt Seasoning
a pinch of crushed fennel 

Place Veggies in Crock Pot.  Mix together sauce ingredients in a bowl then pour over veggies.  Cook on high, stirring once or twice, for 3-5 hours.  Then top with:

1 can olives, sliced
1/2 cup fresh chopped basil

Super Yummy Flavors!  Great over Brown Rice or Quinoa.