This is a perfect dish for the cool fall days. It uses fresh veggies, cooks while you are at work or otherwise busy, and warms the belly. I got this recipe from a friend and colleague in Johnstown, PA, many years ago. Thanks, Merrily!
6 oz. green beans 1 ½ c. sliced onions
3 tsp. minced garlic 1 small eggplant in chunks (with peel)
2 large yellow squash in chunks (with peel) 2 bell peppers in strips
3 potatoes in chunks (no peel) 1 ½ c. tomato sauce
¼ c. olive oil 1 tsp. salt
1 tsp. Italian seasoning
Put green beans, onions, and garlic in bottom of crock-pot. Mix the remaining ingredients in a large bowl and pour on top of green beans, onions, and garlic. Cook on low for 8 hours or high for 4 hours.
(You can make this on the stove, just cook on a very low temp for less time)