Mediterranean Meatball Ratatouille

Makes 6 (1-2/3 cups) servings

1	pound bulk mild Italian sausage
1	package (8 ounces) sliced mushrooms
1	small eggplant, diced
1	zucchini, diced
1/2	cup chopped onion
1	clove garlic, minced
1	teaspoon dried oregano, divided
1	teaspoon salt, divided
1/2	teaspoon black pepper, divided
2	tomatoes, diced
1	tablespoon tomato paste
2	tablespoons chopped fresh basil
1	teaspoon fresh lemon juice

Shape sausage into 1-inch meatballs. Brown meatballs in large skillet over medium heat. Place half the meatballs in 5-quart slow cooker. Add half each of mushrooms, eggplant and zucchini. Top with onion, garlic, 1/2 teaspoon oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Add remaining meatballs, mushrooms, eggplant and zucchini, 1/2 teaspoon oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover; cook on LOW 6 to 7 hours.
Stir in diced tomatoes and tomato paste. Cover; cook on LOW 15 minutes. Stir in basil and lemon juice; serve.

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