Ratatouille in the Crockpot |
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Prep Time: 10 Minutes Cook Time: 290 Minutes |
Ready In: 300 Minutes Servings: 6 |
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Stolen from a blogger. Ingredients:
4 -6 garlic cloves, minced |
8 ounces mushrooms, sliced |
1 medium zucchini, chopped |
1 medium onion, diced |
1 (14 ounce) can diced tomatoes, drained |
1 medium eggplant, diced |
1 tablespoon tomato paste |
3/4 cup chicken or 3/4 cup veggie broth |
5 sprigs parsley (or '1 tsp. dried) |
4 sprigs basil (or '1 tsp. dried) |
1 tablespoon olive oil |
Directions:
1. Prepare all the vegetables and set aside.
2. In a skillet, heat oil over medium heat. Add garlic and saute in the oil until the garlic smell is strong. Add in onions and cook until translucent.
3. Add in tomato paste and cook just until paste begins to stick to the pan. Then, add in your broth. Stir to combine.
4. Then, place diced veggies (except tomatoes) in the crockpot.
5. Pour the tomatoes in stir to combine.
6. Close the lid and cook on low for 1 hour or so. Then, add in the diced tomatoes (make sure you drained them!) and the spices. Stir to combine. Then, continue cooking on low for at least 4 more hours - , or until you're ready to eat.
7. Enjoy topped with mozzarella cheese!
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