Ingredients
-
2
-
1
-
4
-
2
-
2
-
2
-
1
-
1
-
1/2
-
1
-
-
-
-
-
Directions
Ratatouille in the Crock Pot, Hello Vegetarians…here’s a crock pot recipe for you. I love ratatouille because it’s so versatile and can be used to make a killer pizza, great on pasta or as part of a casserole with chicken and cheese, or how about ratatouille lasagna? I guess I’d better stop brainstorming and write down these recipes to post too!, I’ve fixed this several times, often adding any extra veggies I have in the fridge. use two cans of tomato paste, one in the middle and one on top. I also add a little balsamic vinegar to the paste, so it’s more of a spreadable texture, add a tablespoon of brown sugar to cut the acid, and I increase the herbs double or triple based on your preference. I’ve also added browned crumbled hot or sage sausage to it at times. It comes out great., Do you peel the eggplant?
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Steps
|
1
Done
|
Layer Half the Vegetables in a Large Crock Pot in the Following Order: Onion, Eggplant, Zucchini, Garlic, Green Peppers, Tomatoes. |
|
2
Done
|
Next Sprinkle Half the Basil, Oregano, Sugar, Parsley, Salt and Pepper on the Veggies. |
|
3
Done
|
Dot With Half of the Tomato Paste. |
|
4
Done
|
Repeat Layering Process With Remaining Vegetables, Spices and Tomato Paste. |
|
5
Done
|
Drizzle With Olive Oil. |
|
6
Done
|
Cover and Cook on Low For 7 to 9 Hours. |
|
7
Done
|
Place in Serving Bowl and Sprinkle With Freshly Grated Parmesan Cheese. |
|
8
Done
|
Refrigerate to Store. |
|
9
Done
|
May Freeze Up to 6 Weeks. |
