Slow-Cooker Ratatouille v 2.0

makes 6-8 servings

1 eggplant, chopped into small cubes

1 zucchini, chopped

1/2 yellow pepper, chopped

1/2 red pepper, chopped

1 onion, chopped

2 cloves garlic, minced

1 28-oz can fire roasted diced tomatoes

1 small can low-sodium vegetable juice

1 8 oz can low-sodium tomato sauce

1/4 teaspoon fine sea salt

1/4 teaspoon black pepper

2 teaspoons herbes de Provence

1. Add all of the ingredients into a 4-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. Serve with French bread or over couscous, quinoa, or rice.