Slow Cooker Ratatouille

Eggplant, fresh, 1 eggplant, unpeeled
Summer squash, 1.5 cup, sliced (zuccini & yellow work well)
Onions, raw, 1 cup, chopped
Mushrooms, canned or fresh, .25 cup
*Del Monte Petite Cut Diced Tomatoes, 1.5 cup
Olive Oil, 2 tbsp
*Balsamic Vinegar, .5 tbsp
Garlic, 6 cloves
Mrs. Dash (R) Garlic & Herb Seasoning Blend, 1 tsp
Basil, .5 tbsp
Oregano, ground, 1 tsp
Pepper, black, .5 tsp
Pepper, red or cayenne, .25 tsp
Red Wine, 4 fl oz
Tomato Sauce, .5 cup

In a small bowl combine pressed garlic, olive oil and balsamic vinegar, wine, tomato sauce - set aside. In a seperate small bowl blend the dry seasonings together (basil, oregano, black pepper, Mrs. Dash, red pepper) - set aside. Chop onion and eggplant; slice squash, mushrooms and bell pepper. Place 1/2 of the vegetables in the slow cooker. Drizzle 1/2 of the liquid over the vegetables, sprinkle 1/2 the dry seasonings over the layer of vegetables, repeat with remaining ingredients. Place the lid on the slow cooker and cook on high for 2 hours. Reduce heat to low and continue to cook for 4 to 6 hours, until vegetables are tender.

Serving Size: makes about 8 one cup servings