Slow Cooker Ratatouille

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This dish is a total representation of what I think of as a summer meal.  All vegetables, simmered together to blend fresh flavors and create a very old French dish called ratatouille.  This slow cooker ratatouille consists of eggplant, zucchini, tomatoes, onions, garlic, bell peppers, tomato sauce, oregano and parsley. This summer vegetable stew is absolutely delicious and so tasty on polenta, quinoa pasta, or with a side of crusty french bread.

 


Ingredients:

1/4 cup olive oil

2 onions, quartered and sliced

4 garlic cloves, minced

1 eggplant cut in chunks

3 zucchinis, halved lengthwise and cut into slices

1 red bell pepper, seeded and cut into strips

1 yellow bell pepper, seeded and cut into strips

3 tomatoes, quartered and sliced into chunks

2 tsp dried oregano

1 8oz can tomato sauce

2 tbs chopped fresh parsley

Instructions:

In a large pan over medium heat, add olive oil, onions, and garlic.

Saute until tender, about 5-7 minutes.

Add eggplant, zucchini, bell peppers, and tomatoes to slow cooker.

ratatouille

Add onions and garlic.

Add tomato sauce, oregano, and parsley.

ratatouille

Stir all ingredients. 

Cover and set on low for 4-5 hours or on high for 2-3 hours.

 

If there is too much liquid continue to cook for an additional half hour without the lid.

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Slow Cooker Ratatouille
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Ingredients
  1. 1/4 cup olive oil
  2. 2 onions, quartered and sliced
  3. 4 garlic cloves, minced
  4. 1 eggplant cut in chunks
  5. 3 zucchinis, halved lengthwise and cut into slices
  6. 1 red bell pepper, seeded and cut into strips
  7. 1 yellow bell pepper, seeded and cut into strips
  8. 3 tomatoes, quartered and sliced into chunks
  9. 2 tsp dried oregano
  10. 1 8oz can tomato sauce
  11. 2 tbs chopped fresh parsley
Instructions
  1. In a large pan over medium heat, add olive oil, onions, and garlic.
  2. Saute until tender, about 5-7 minutes.
  3. Add eggplant, zucchini, bell peppers, and tomatoes to slow cooker.
  4. Add onions and garlic.
  5. Add tomato sauce, oregano, and parsley.
  6. Stir all ingredients.
  7. Cover and set on low for 4-5 hours or on high for 2-3 hours.
  8. If there is too much liquid continue to cook for an additional half hour without the lid.
Notes
  1. Use a 4-5 quart slow cooker. It is ok if it is completely filled, as the vegetables will release a lot of water.
The Slow Cooking Housewife http://www.theslowcookinghousewife.com/