Yield
8-10 servings
Time
8 hours 20 minutes
- Crushed tomatoes - Mushrooms - Cauliflower - Carrots - Eggplant - Garlic cloves - Tomato paste - Balsamic vinegar - Oregano - Basil - Rosemary
Add the cauliflower florets to the food processor and pulse until it looks like couscous.
Add the mushrooms to the food processor and pulse until small, then add those to the slow cooker. Repeat with other veggies starting with carrots and eggplant.
Mix in the crushed tomatoes, garlic, tomato pastes, agave nectar, balsamic vinegar, oregano, basil and rosemary. Cook on low.