Slow-Cooker Italian-Style Ratatouille

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READY IN: 9hrs
SERVES: 8
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb eggplant (peeled and cut into 1-inch chunks)
  • 12
    lb zucchini (unpeeled and cut into 1-inch chunks)
  • 12
    lb yellow squash (unpeeled and cut into 1-inch chunks)
  • 1
    (28 ounce) can crushed tomatoes with basil
  • 1
    quart broth (either chicken, beef, or veggie)
  • 1
    tablespoon fresh minced garlic (more to taste, esp. if you're like me and love garlic)
  • 14
    cup dry red wine (such as Merlot or Chianti) (optional)
  • 12
    cup chopped fresh mixed Italian herbs (I just use a whole tube of organic Gourmet Garden brand fresh Italian herb paste)
  • 1
    lb pre-cooked Italian sausage (cut into slices) (optional)
  • 1
    cup diced bell pepper
  • 1
    cup diced onion
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DIRECTIONS

  • 1) Place all ingredients in a 6-quart slow-cooker.
  • 2) Cook on low for 8 hours. Can be served as is or over pasta along with garlic knots on the side.
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