Mediterranean Meatball Ratatouille - cooking recipe

Ingredients

2 tablespoons olive oil, divided
1 lb bulk mild Italian sausage
1 (8 ounce) package sliced mushrooms
1 small eggplant, diced
1 zucchini, diced
1/2 cup chopped onion
1 garlic clove, minced
1 teaspoon dried oregano leaves, divided
2 teaspoons 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

Pour 1 tablespoon olive oil into 5-quart slow cooker.
Shape sausage into 1-inch meatballs. Place half the meatballs in slow cooker.
Add half the mushrooms, eggplant and zucchini.
Top with onion, garlic, 1/2 teaspoon oregano, 1 teaspoon salt and 1/4 teaspoon pepper.
Add remaining meatballs, mushrooms, eggplant and zucchini, 1/2 teaspoon oregano, 1 teaspoon salt and 1/4 teaspoon pepper.
Top with remaining 1 tablespoon olive oil.
Cover; cook on low 6 to 7 hours.
Stir in diced tomatoes and tomato paste.
Cover; cook on low 15 minutes.
Stir in basil and lemon; serve.