Crock Pot Ratatouille
Recipe by: Mandy Capehart - Ratatouille comes from southern France and revolves around fresh vegetables! You can make it in quite a number of ways - Sliced and layered, Chopped and tossed, or thrown into a Crock-Pot, which is our FAVORITE way to cook it!!
- 2 lg. onions peeled & chopped into large chunks
- 1 lg. eggplant sliced & cut into 2 inch pieces
- 2 lg. zucchini sliced
- 2 lg. bell peppers sliced, seeds removed, cut into chunks
- 3 lg. tomatoes thick slices
- 6 cloves garlic peeled and crushed
- dried basil
- dried oregano
- 2 T. Fresh chopped parsley divided
- Salt and pepper
- 1 (6 oz.) can tomato paste
- 1/4 c. Extra virgin olive oil EVOO
- red pepper flakes optional
- freshly grated Parmesan cheese garnish
- Layer half of your veggies in the Crockpot like so: Onion, eggplant, zucchini, garlic, bell pepper, tomatoes and garlic.
- Sprinkle with the following: A few pinches of dried basil, dried oregano, sugar, 1 tablespoon fresh chopped parsley, salt and pepper. Dot with 3 oz. (1/2 a can) of tomato paste.
- Layer the rest of your veggies and repeat the process. Drizzle approx. 1/4 cup EVOO over the veggies and if you like a little heat, add a good amount of red pepper flakes as well! Cover and cook on LOW for 8 to 10 hours.
- Serve ratatouille with freshly grated Parmesan cheese and some crusty homemade bread. This meal will rock with a Chianti or of course, any classic French wine.
- Cook's Note: You can freeze any leftovers for up to six months (as long as you get all the air out) or you can add it to some pasta for a quick lunch the next day.