How to make it

  • Heat oven to 400F. Roast eggplant, zucchini, carrots, bell pepper, onions and garlic on a baking sheet and drizzled with olive oil for 30 minutes until soft and browned.
  • In a slow cooker combine the tomatoes, spices and wine. Stir in roasted vegetables. Cook on low for 4-6 hours.
  • I make a batch and eat it instead of salad with lunch.

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