Ratatouille (Crock Pot)

READY IN: 3hrs 20mins
PaulaG
Recipe by Bev I Am

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.

Top Review by Jenna Naquin

I have been looking for well seasoned vegetarian recipes for my parents to try. This one was excellent. Very easy to make and didn't have to stand over a hot stove all day. We love the flavor of basil and this recipe really highlights it. Thanks Bev, my parents, husband and I really enjoyed this one.

Ingredients Nutrition

Directions

  1. Sprinkle the eggplant with salt; let stand in a colander 1/2- 1 hour to drain.
  2. Press out excess moisture.
  3. Rinse the eggplant with water and pat dry with paper towels.
  4. Place the eggplant in crock pot.
  5. Add onions, tomatoes, bell peppers, zucchini, olive oil, basil, garlic, pepper and 1/2 tsp salt.
  6. Mix well.
  7. Cover and cook on high setting about 3 hours or until the vegetables are tender but still hold their shape.
  8. Stir in the tomato paste, olives, and the fresh basil.
  9. Serve hot, room temperature or chilled.

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