Name: Slow Cooker Ratatouille
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 6
Cuisine: American
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

Description

Delicious mixture for use on Chicken, fish and veggies

Ingredients

Scale

2 tablespoons dried savory
2 tablespoons dried rosemary
2 tablespoons dried thyme
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried fennel seed

Instructions

In a small mixing bowl, combine all the ingredients together. Store in an air-tight container.

Cuisine: French