Barbecue ribeye steaks and vegetables in the slow cooker with mango
Mix Mesquite, one teaspoon Six Seasonings (or your own spices) and Mango vinegar together, and rub on both sides of each steak.
Place steaks into the bottom of the slow cooker then cut the mango slices.
Put most of them on the bottom of the slow cooker and on top of the steak but save a three or four small slices to go in with the vegetables.
Place a long sheet of foil (if it's the thin kind, I double mine), put on top of the meat, and shape into a bowl.
Peel the eggplant, and slice about 1/4"-1/2" thick, then put inside the foil.
Wash the Brussels sprouts, cut the ends off, cut the Brussels sprouts in half, then put them beside the eggplant in the foil.
Plug in the slow cooker, turn it on to high, and cook 5-1/2 hours.