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Ratatouille In The Crock Pot

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Ingredients

Adjust Servings:
2 large onions, cut in half and sliced
1 large eggplant, sliced, cut in 2 inch pieces
4 small zucchini, sliced
2 garlic cloves, minced
2 large green bell peppers, de-seeded and cut into thin strips
2 large tomatoes, cut into 1/2 inch wedges
1 (6 ounce) can tomato paste
1 teaspoon dried basil
1/2 teaspoon oregano
1 teaspoon sugar

Nutritional information

139.2
Calories
66 g
Calories From Fat
7.4 g
Total Fat
1.1 g
Saturated Fat
0 mg
Cholesterol
762.6 mg
Sodium
17.9 g
Carbs
5.8 g
Dietary Fiber
10 g
Sugars
3.6 g
Protein
285 g
Serving Size

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Ratatouille In The Crock Pot

Features:
    Cuisine:

    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.

    • 590 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    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.

    Avatar Of Jessa Villarreal

    Jessa Villarreal

    Taco titan serving up authentic and mouthwatering Mexican street food.

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