Slow-Cooker Ratatouille

makes four servings

1 eggplant, chopped into small cubes

2 small zucchini, chopped

1/2 orange pepper, chopped

1/2 large onion, chopped

1 clove garlic, minced

1 cup chopped tomatoes

1 small can low-sodium vegetable juice

8 oz low-sodium tomato sauce

1/4 teaspoon fine sea salt

1/8 teaspoon black pepper

1/2 teaspoon herbes de Provence

1 tablespoon fresh basil leaves, torn

1. Add all of the ingredients (except the basil) into a 2-quart slow-cooker bowl. Stir to combine.

2. Cook on low for 4-5 hours.

3. Season with additional salt and pepper if needed.

4. Stir in the fresh basil.

5. Serve with freshly-grated Parmesan and Parmesan toasts.