Slow Cooker Ratatouille

I don't know about you, but come the colder months....usually late  October until mid-April here in the Capital Region of NYS, I like to use my slow cooker/crockpot a few times a week.  It makes dinner prep so easy and everything comes out tasting so good!

I'm sharing a recipe I discovered in a magazine I receive called Simple and Delicious, but I have tweaked it a bit to fit my family's desires which basically means I took away the tablespoon of salt it called for and added an extra veggie!

SLOW-COOKED RATATOUILLE

1 medium eggplant, peeled and cut into cubes

1 small onion, halved and sliced

3 tomatoes, chopped

2 medium zucchini, cut into chunks

2 celery ribs, chopped

1 medium summer squash, cut into chunks

3 Tbsp olive oil

2 tsp dried basil

2 tsp dried oregano

3 garlic cloves, minced

1 (6 oz) can tomato paste

1 small can sliced ripe olives, drained (optional)

dash of ground black pepper

• Place the eggplant in a colander and sprinkle with a dash of sea salt.  Let stand 45 min and then rinse and drain well.  Blot with paper towels.
• Place eggplant and other veggies into the slow cooker.
• Add in the rest of the ingredients EXCEPT for the tomato paste.  (I don't use the olives)
• Toss thoroughly.
• Cook, covered, on low for 5-6 hours.
• Just before serving, add in the tomato paste, stir well, and heat through.

DINNER IDEAS

You can serve this over a plate of jasmine rice or plain orzo.

You can also serve this alone and add fresh French bread.

ENJOY!

As with all of the recipes under the "faithfixes" label, you do have permission to copy and print this post.