Hey, What’s Cookin’?
Ratatouille is a simple and versatile French vegetarian classic. It’s great served hot, room temperature, or chilled. It makes an excellent accompaniment for meats or poultry, or as a satisfying snack to tide you over between meals. Make a big pot tonight and enjoy these savory, delicious vegetables all week!
Slow Cooker Ratatouille
Based on a recipe from Genius Kitchen
Serves 6-8 generously
- 1 large eggplant, peeled and cut into 1-inche cubes
- Salt; 1/2 tsp.
- 2 medium onions, chopped
- 2 cans diced tomatoes, no salt added
- 1 large green bell pepper, cut into 1/2 inch squares
- 1 large red bell pepper 1 large yellow bell pepper, cut into 1/2 inch squares
- 3 medium zucchini, sliced
- 3 tablespoons olive oil
- 3 tablespoons dried basil
- 1/2 teaspoon red pepper flakes
- 4 garlic cloves, minced
- 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
- 3 tablespoons chopped fresh basil
- 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 a 6 quart crock pot.
- Add onions, tomatoes, bell peppers, zucchini, olive oil, basil, garlic, pepper 1/2 tsp salt. Mix well.
- Cover and cook on a high setting about 3 hours or on low for 6-7 hours 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.
Notes: Although they are not part of a classic French ratatouille, mushrooms are a tasty addition! Try adding a 16 oz box of white button mushrooms when you add the onions, tomatoes, etc.
Photo by the350degreeoven.com