Slow Cooked Italian Sausage with Summer Vegetables

1 1/2 C eggplant, cubed
1 1/2 C summer squash, sliced and quartered
1 1/2 C zucchini, sliced and quartered
1 large Vidalia onion, minced
3 cloves garlic, pressed
3/4 C chicken broth
1 lb Italian sausage (mild/sweet)

In a heavy skillet, cook sausage and drain. Add to slow cooker. Add the olive oil to the skillet and saute the eggplant, squash, zucchini, onion and garlic. Add vegetable mixture to slow cooker. Add chicken broth and tomatoes, heat to a gentle boil and pour over sausage and vegetables. Cook over low to medium heat for 6-8 hours (varies by cooker), until vegetables are tender.

Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user ROSEBUD711.