Ratatouille In The Crockpot |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This is so easy and so delcious and also a great way to use excess veges from the garden. Makes a large pot and will keep covered in the refrigerator for a week or so. I suppose excess could be frozen. The olive oil, basil and tomato paste,is all that is needed to make this so tasty but I suppose one can add other spices or herbs to their liking! Read more ! Use as an appetizer, salad, on French bread, stuffed tomato etc Low fat and healthy too!! Ingredients:
1 large eggplant, peeled and cubed |
1 med zucchini cubed |
1 med yellow squash cubed |
1 each cubed: red, green, yellow bell pepper |
1 large red onion coarse chopped |
4 cloves garlic minced |
3 tbs dried basil |
1/4 cup olive oil |
salt and pepper to taste |
1, can tomato paste |
fistful of fresh chopped basil |
pinch of sugar if desired |
Directions:
1. Place everything in the crockpot expect the tomato paste and fresh basil
2. Cook high about 4 hours or low about 7 hours or until veges are tender but not mushy
3. Stir in the tomato paste and snipped fresh basil
4. Correct seasonings with salt, pepper, dash sugar
5. Chill
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