Ratatouille in the Crock Pot

Steps on how to prepare a Ratatouille in the Crock Pot recipe

Time

9 hour 30 minutes

Servings

1

Calories

139.2

    Ingredients

  • 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
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup olive oil
  • red pepper flakes, to spice it up

    How to make it

  1. 1. STEP

    Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.

  2. 2. STEP

    Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies.

  3. 3. STEP

    Dot with half of the tomato paste.

  4. 4. STEP

    Repeat layering process with remaining vegetables, spices and tomato paste.

  5. 5. STEP

    Drizzle with olive oil.

  6. 6. STEP

    Cover and cook on LOW for 7 to 9 hours.

  7. 7. STEP

    Place in serving bowl and sprinkle with freshly grated Parmesan cheese.

  8. 8. STEP

    Refrigerate to store.

  9. 9. STEP

    May freeze up to 6 weeks.

    Ingredients

  • 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
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup olive oil
  • red pepper flakes, to spice it up

    Tags

    VEGETABLE

    LOW PROTEIN

    VEGAN

    LOW CHOLESTEROL

    WEEKNIGHT

    EASY

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