Ingredients
-
2
-
1
-
4
-
2
-
2
-
2
-
1
-
1
-
1/2
-
1
-
2
-
1/2
-
2
-
1/4
-
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. |
