Ratatouille in the Crockpot
"Stolen from a blogger."
- Ready In:
- 5hrs 10mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 4 -6 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 1 medium zucchini, chopped
- 1 medium onion, diced
- 1 (14 ounce) can diced tomatoes, drained
- 1 medium eggplant, diced
- 1 tablespoon tomato paste
- 3⁄4 cup chicken or 3/4 cup veggie broth
- 5 sprigs parsley (or ~1 tsp. dried)
- 4 sprigs basil (or ~1 tsp. dried)
- 1 tablespoon olive oil
directions
- Prepare all the vegetables and set aside.
- In a skillet, heat oil over medium heat. Add garlic and saute in the oil until the garlic smell is strong. Add in onions and cook until translucent.
- Add in tomato paste and cook just until paste begins to stick to the pan. Then, add in your broth. Stir to combine.
- Then, place diced veggies (except tomatoes) in the crockpot.
- Pour the tomatoes in stir to combine.
- Close the lid and cook on low for 1 hour or so. Then, add in the diced tomatoes (make sure you drained them!) and the spices. Stir to combine. Then, continue cooking on low for at least 4 more hours -- , or until you're ready to eat.
- Enjoy topped with mozzarella cheese!
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RECIPE SUBMITTED BY
Chef Lulu13
United States
<p>I am an operator at a nuclear plant. I share a home with my husband, our three sons (5, 2, and 1 years old), my mother and three dogs. I love cooking when I have time to sit down and actually cook good, made-from-scratch food (instead of frozen pizza or Hamburger Helper). All shared meals in our house are gluten free, due to some members of our household having Celiac disease.</p>
