Slow Cooker Ratatouille Italiano
Ingredients
- 2 pounds firm globe eggplant (cut into 1/2 inch cubes)
- 1 pound green bell peppers (seeded and chopped)
- 1 each red onion (chopped)
- 28 ounce canned, diced fire-roasted tomatoes
- 2 cloves garlic (minced)
- 1/2 teaspoon ground chipotle pepper
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 cup water
- 8 ounces black olives (sliced)
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