Vegetable Sauce

1/4 c. olive oil
1 medium eggplant, peeled and cubed
1/2 lb. fresh green beans, cut into 1 inch piesces
1 medium onion, finely chopped
1 7 oz. can sliced mushrooms
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
3 c. crushed tomatoes, either fresh or canned
1/4 c. red wine
1 tsp. black pepper
1 tsp. kosher salt
2 tsp. oregano
2 T. minced garlic (I added more cause we like garlic)
1/2 c. half and half
1/4 tsp. Frank's RedHot sauce (I added more)

Brush the olive oil inside the crock and leave exces
in the crock. Add all ingredients except the half and
half and HotSauce to the crock and mix well.

Cover and cook on LOW for 8 hours. Before serving,
mix in the half and half and HotSauce. Serve
immediately or freeze.