Ratatouille (Crock Pot)

Recipe by Bev I Am
READY IN: 3hrs 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Sprinkle the eggplant with salt; let stand in a colander 1/2- 1 hour to drain.
  • Press out excess moisture.
  • Rinse the eggplant with water and pat dry with paper towels.
  • Place the eggplant in crock pot.
  • Add onions, tomatoes, bell peppers, zucchini, olive oil, basil, garlic, pepper and 1/2 tsp salt.
  • Mix well.
  • Cover and cook on high setting about 3 hours or until the vegetables are tender but still hold their shape.
  • Stir in the tomato paste, olives, and the fresh basil.
  • Serve hot, room temperature or chilled.
Advertisement