Mediterranean Meatball Ratatouille (Slow Cooker Recipe)

INGREDIENTS

1 pound bulk mild Italian sausage 1 package (8 ounces) sliced mushrooms 1 small eggplant, diced 1 zucchini, diced 1/2 cup chopped onion 1 clove garlic, minced 1 teaspoon dried oregano, divided 1 teaspoon salt, divided 1/2 teaspoon black pepper, divided 2 tomatoes, diced 1 tablespoon tomato paste 2 tablespoons chopped fresh basil 1 teaspoon fresh lemon juice

PREPARATION:

Slow Cooker Directions

1. Shape sausage into 1-inch meatballs. Brown meatballs in large skillet over medium heat. Place half the meatballs in 5-quart slow cooker. Add half each of mushrooms, eggplant and zucchini. Top with onion, garlic, 1/2 teaspoon oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Add remaining meatballs, mushrooms, eggplant and zucchini, 1/2 teaspoon oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover; cook on LOW 6 to 7 hours.
3. Stir in diced tomatoes and tomato paste. Cover; cook on LOW 15 minutes. Stir in basil and lemon juice; serve.

This recipe appears in: European