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Slow Cooker Ratatouille


  • Author: Debbie
  • Prep Time: 25 minutes
  • Cook Time: 180 minutes
  • Total Time: 205 minutes
  • Yield: 6 1x

Description

A delicious blend of veggies, full of warmth and comfort


Scale

Ingredients

  • 1 large eggplant (peeled and cut into 1 inch cubes)
  • salt
  • 2 medium onions (chopped)
  • 2 cups chopped fresh tomatoes (about 3 medium)
  • 1 large green bell pepper (cut into 1/2 inch squares)
  • 1 large red bell peppers or 1 large yellow bell pepper (cut into 1/2 inch squares)
  • 3 medium zucchini (sliced)
  • 3 tablespoons olive oil
  • 3 tablespoons dried basil
  • 2 garlic cloves (crushed through a press)
  • 1/2 teaspoon fresh ground pepper
  • 1 6 ounce can tomato paste
  • 1 5 1/2 ounce can pitted ripe olives, drained and chopped coarsely
  • 2 teaspoons Herbs de Provence
  • Balsamic Vinegar (optional to taste)
  • salt and pepper to taste

Instructions

  1. Sprinkle the eggplant with salt; let stand in a colander 1/2- 1 hour to drain.
  2. Press out excess moisture.
  3. Rinse the eggplant with water and pat dry with paper towels.
  4. Place the eggplant in crock pot.
  5. Add onions, tomatoes, bell peppers, zucchini, olive oil, basil, garlic, pepper and 1/2 tsp salt.
  6. Mix well.
  7. Cover and cook on high setting about 3 hours or until the vegetables are tender but still hold their shape.
  8. Stir in the tomato paste, olives, and the Herbs de Provence.
  9. Before serving splash with a bit of balsamic and top with fresh grated parmesan cheese.
  10. Serve hot, room temperature or chilled.
  • Category: Main
  • Cuisine: American