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.
Enjoy!! Happy Slow Cooking!!
steph
Make Tonight Awesome:
This will be the last opportunity to get answers to any questions you might have about Simple Shortcuts to Peace before I start teaching that class and serving the people who are going to join in for this round.
I'd love for you to join me.
If you have a question you'd like answered, hit "reply" and ask so I'm certain to bring it up tonight.
I think you are wonderful.
