Slow Cooker Ratatouille
Photo by: Ian Wallace
This hearty vegetarian meal is packed with fresh flavor and good-for-you veggies. Serve with soft, creamy polenta.
Note: This dish is suitable to freeze, although it is much better right after cooking.
Click here for more slow cooker meals
Note: This dish is suitable to freeze, although it is much better right after cooking.
Click here for more slow cooker meals
ingredients: Add all to shopping list
2 Tbsp olive oil
1 large red onion, chopped coarsely
3 cloves garlic, crushed
½ cup loosely packed fresh basil leaves
2 Tbsp tomato paste
3 cups tomato pasta sauce
2 tsp superfine sugar
1 large eggplant, chopped coarsely
2 medium red bell peppers, chopped coarsely
2 large zucchinis, chopped coarsely
1 medium green bell pepper, chopped coarsely
1 large red onion, chopped coarsely
3 cloves garlic, crushed
½ cup loosely packed fresh basil leaves
2 Tbsp tomato paste
3 cups tomato pasta sauce
2 tsp superfine sugar
1 large eggplant, chopped coarsely
2 medium red bell peppers, chopped coarsely
2 large zucchinis, chopped coarsely
1 medium green bell pepper, chopped coarsely
directions:
1. Heat oil in large frying pan; cook onion, garlic, and half the basil, stirring, until onion softens. Add paste; cook, stirring, 1 minute. Remove from heat, stir in pasta sauce and sugar.
2. Place vegetables and sauce mixture into 4½-quart slow cooker. Cook, covered, on low, 4 hours. Season to taste.
3. Serve ratatouille sprinkled with remaining basil.
KITCHEN COUNTER:
Reprinted with permission from Delish Family Slow Cooker: Easy, Delicious Meals © 2012 by Hearst Communications, Inc., Photography by Ian Wallace
