1 lb. uncooked spicy Italian sausage (not in casing), crumbled
1 large red bell pepper, ribs removed and cut into 1-inch squares
1 large eggplant, cut into 1-inch squares
1 lb. zucchini, trimmed and cut into ¼-inch half-moons
1 large yellow onion, quartered and thinly sliced
3 - 4 medium cloves garlic, crushed or finely chopped
approx. 3 cups pasta sauce (25 oz. jar or homemade)
pinch kosher salt
fresh basil or parsley for garnish
Slice the bell peppers in half and remove ribs and seeds. Cut into 1-inch squares.
Trim the ends off of the eggplant and cut into 1-inch cubes (leave the skin on).
Trim the ends off of the zucchini and cut into ¼-inch half-moons (leave the skin on).
Peel the onion, then quarter and thinly slice.
Finally, use a garlic press to crush the garlic or finely chop.
Crumble the sausage into the slow cooker, taking care to break up any large pieces.
Toss in the bell pepper, eggplant, zucchini, onion, garlic, pasta sauce, and a pinch of salt.
Toss until well combined.
Cover and cook on high for 4 hours, or 6 to 8 hours on low, but you should put on high for at least 1 to 1½ hours before serving it.