Southern Italian Ratatouille - cooking recipe

Ingredients

3 1/2 tablespoons extra virgin olive oil
1/2 cup leek, white part only, thinly sliced
salt, to taste
fresh ground pepper, to taste
1 tablespoon garlic, minced
1 tablespoon fresh thyme, finely chopped
1/4 cup red bell pepper (1/4 inch dice)
2 green zucchini, diced (1/4 inch dice)
2 (400 g) cans chopped tomatoes
1 (150 g) packet Baby Spinach
100 g black olives, sliced

Preparation

Heat oil in frying pan add leek and garlic and cook until softened. 5 to 10 minutes.
Add thyme, red peppers, zucchini and tomatoes to slow cooker and cook on low for 5 hours.
Stir though spinach one handful at a time until wilted.
Add olives, and leave to heat through 20 minutes.
Serve!