This does not have rats in it.
Nor did little rats come out of the woodwork to sit on my shoulder while I was chopping the vegetables.
My children were sorely disappointed.
1 eggplant
1 zucchini
1 yellow summer squash (same sized as the zucchini)
1 can peeled whole tomatoes
(drained)
1 can diced fire roasted tomatoes (and juice)
OR: 3 cups diced fresh tomatoes
1 yellow onion, peeled and cut in chunks
1 yellow bell pepper
1 orange bell pepper
3 cloves minced garlic
2 tablespoons olive oil
1 teaspoon Italian seasoning
1 teaspoon kosher
salt
1/2 teaspoon ground black pepper
1/2 cup water or white wine
The Directions.
Chop all of your vegetables into mouth-sized
chunks.
I didn't peel anything, except for the onion. Some people really can't stand eggplant peel, but I seem to like it. ;-)
Layer into your crockpot, cover with the spices, oil, and water.
Stir gingerly to combine.
Cook on low for 5-6 hours, or on high for 3-4 hours.
The
ratatouille is done when the vegetables reach desired tenderness and the flavors have mingled.
This will create more liquid on it's own, but it isn't overly soupy.
The Verdict.
I liked this better than I thought I would.
The vegetables have a great flavor and they were nicely
cooked.
This is hearty enough to have as a full, low-calorie meal, or it can be served as a side dish. PS: The kids wouldn't touch it because of the whole rat
thing...
:-)
Enjoy!! Happy Slow Cooking!!
steph
