Vegetable Italian Stew

thanks to Meg

Ingredients

• 1 medium zucchini and or eggplant
• 1 onion yellow or white
• 1 red pepper
• 1 green pepper
• 4 large mushrooms
• 4 cloves garlic minced
• 1 cup homemade passata or tomato sauce salt free, sugar free, no oil
• 1 tsp tomato puree
• 1 tsp Italian mixed herbs and fresh for garnish basil, parsley, rosemary
• 1 tsp. Fennel seeds crushed (if you don’t like anise like flavor omit)
• Pinch crushed pepper
• Pinch black pepper

Instructions

1. Dice all of the vegetables. (Include your favorite veggies). Place veggies in the slow cooker with the remaining ingredients, and mix well.
2. Cook on high for 3 1/2 hours, stirring once or twice during cooking. Garnish with snipped fresh herbs.