Slow Cooker Ratatouille
Ingredients
- 1 medium eggplant, unpeeled, cubed (6 cups)
- 2 medium zucchini or yellow squash, coarsely chopped (3 cups)
- 4 Roma tomatoes, cored and coarsely chopped (1 cup)
- 2 8-oz. cans no-salt-added tomato sauce
- 1 large red bell pepper, chopped (1½ cups)
- 1 onion, chopped (1 cup)
- 4 garlic cloves, halved
- ⅛ teaspoon cayenne pepper
- ¼ cup chopped fresh basil
- Sea salt and freshly ground black pepper, to taste
- 4 cups cooked wheat berries (2 cups dry)
- 1 lemon, cut into wedges
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