Ingredients
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1
-
-
2
-
2
-
1
-
1
-
3
-
3
-
3
-
2
-
-
-
-
-
Directions
Ratatouille Crock Pot, Make a whole meal out of the French Vegetarian Classic while it is warm or offer it chilled as a salad course. Serve with a crusty bread and top with feta cheese, if desired. From the Best Slow Cooker Cookbook Ever., I loved this recipe. There was a really nice depth of flavor. If your slow cooker has a “simmer” setting I would highly recommend using it instead of low. The texture of the vegetables was still really good. The only thing that I did differently was to cook it with dried basil about a tablespoon or so and then added fresh basil at the end. For me, fresh herbs and slow cookers tend to not go all that well together :, Made this for a family in my church who are vegetarians. Have not had a lot of experience personally with a dish like this, but the results were great…they enjoyed the dinner, and I enjoyed the small amount I held out for tasting! Do have to admit, I added a bay leaf to the mix, as well as rosemary, thyme, and a small dash of red pepper flakes. Will definitely make it again for my family!
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Steps
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1
Done
|
Sprinkle the Eggplant With Salt; Let Stand in a Colander 1/2- 1 Hour to Drain. |
|
2
Done
|
Press Out Excess Moisture. |
|
3
Done
|
Rinse the Eggplant With Water and Pat Dry With Paper Towels. |
|
4
Done
|
Place the Eggplant in Crock Pot. |
|
5
Done
|
Add Onions, Tomatoes, Bell Peppers, Zucchini, Olive Oil, Basil, Garlic, Pepper and 1/2 Tsp Salt. |
|
6
Done
|
Mix Well. |
|
7
Done
|
Cover and Cook on High Setting About 3 Hours or Until the Vegetables Are Tender but Still Hold Their Shape. |
|
8
Done
|
Stir in the Tomato Paste, Olives, and the Fresh Basil. |
|
9
Done
|
Serve Hot, Room Temperature or Chilled. |
