Crockpot Ratatouille

Submitted by mandabears

"This is a recipe that I have tweaked and adjusted, that I found on Stephanie O"Dea's website. I have eliminated some of the tomato to emphasize the delicious taste of the vegetables and the watery texture. Instead of the green pepper I usually use a 4 ounce can of chopped green chili peppers."

 

• Ready In: 6hrs 10mins
• Ingredients: 11
• Serves: 6-8

ingredients

• 2 medium sized eggplants
• 1 medium sized zucchini
• 1 medium sized yellow squash
• 1 (14 ounce) can fire roasted diced tomatoes, undrained
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 green bell pepper, chopped
• 1⁄4 cup olive oil
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1⁄2 teaspoon ground black pepper

directions

1. Chop all vegetables into "mouth sized" chunks, unpeeled.
2. Layer the vegetables in the crock pots.
3. Cover with the spices, tomatoes, spices, olive oil.
4. Cook on low for 5-6 hours or on high 3-4 hours.