Slow Cooker Ratatouille

¼ cup olive oil

2 red onions, chopped

3 Yukon Gold potatoes, chopped

3 large garlic cloves, peeled and smashed

2 small eggplant, ends trimmed, cut into large chunks

3 small zucchini, ends trimmed, cut into large chunks

4 bell peppers (assorted colors), seeded, cut into large chunks

3 medium tomatoes, seeded, cut into medium chunks

4 portobello mushroom caps, stems removed, cut into large chunks

¼ cup white wine

2 Tbsp fresh thyme leaves (or 1 Tbsp fresh oregano leaves)

3 Tbsp balsamic vinegar, or more to taste

Kosher salt and fresh black pepper, to taste

2 Tbsp arrowroot or cornstarch

Directions at ninecooks.typepad.com

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