Shared by Laura (with some of her variations) - naturally gluten free!
1 small eggplant (~1 pound) cut into 1/2" cubes (they say peel - I didn't bother)
1 medium red onion, chopped
2 medium sized sweet bell peppers, seeded and cut into 3/4" pieces (I only used one)
1 package (10 oz) mushrooms, cleaned and quartered
1 can (14.5 oz) diced tomatoes, drained
1 can (8 oz) tomato sauce
1/2 tsp Italian seasoning
1 medium yellow squash, quartered and cut in 3/4" pieces
(I subsituted zucchini as I *love* it w/ tomato, and doubled it to make up for less green pepper)
1 tablespoon fresh chopped basil
olive oil for drizzling (optional)
Combine all down to the squash (zucchini) in a 4-5 quart slow cooker. Cook on low for ~4 hours. Add yellow squash (or zucchini) and fresh basil. Cook 1/2 hour more. Drizzle with oil (if desired). Serve.
Makes about 4 containers for meals to have during the week (lunches for me this week :)