Slow-Cooker Italian-Style Ratatouille - cooking recipe

Ingredients

1 lb eggplant (peeled and cut into 1-inch chunks)
1/2 lb zucchini (unpeeled and cut into 1-inch chunks)
1/2 lb yellow squash (unpeeled and cut into 1-inch chunks)
1 (28 ounce) can crushed tomatoes with basil
1 quart broth (either chicken, beef, or veggie)
1 tablespoon fresh minced garlic (more to taste, esp. if you're like me and love garlic)
1/4 cup dry red wine (such as Merlot or Chianti) (optional)
1/2 cup chopped fresh mixed Italian herbs (I just use a whole tube of organic Gourmet Garden brand fresh Italian herb paste)
1 lb pre-cooked Italian sausage (cut into slices) (optional)
1 cup diced bell pepper
1 cup diced onion

Preparation

1) Place all ingredients in a 6-quart slow-cooker.
2) Cook on low for 8 hours. Can be served as is or over pasta along with garlic knots on the side.