Slow Cooker Ratatouille

Submitted by Jacqueline Stock

Slow Cooker Ratatouille

5 from 1 vote
Serving: 10
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes

Ingredients
 

  • 1 large eggplant, peeled and cut into 1-inch cubes
  • 1 teaspoon salt, divided
  • 3 medium tomatoes, chopped
  • 3 medium zucchini, halved lengthwise and sliced
  • 2 medium onions, chopped
  • 1 large green capsicum, chopped
  • 1 large sweet yellow capsicum, chopped
  • 1 can (6 ounces) pitted ripe olives, drained and chopped
  • 1 can (6 ounces) tomato paste
  • 1/2 cup minced fresh basil
  • 2 garlic cloves, minced
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil

Instructions
 

  • Spray cooker with oil then stir in the tomatoes, eggplant, zucchini, onions, green and yellow capsicum, olives, tomato paste, basil, garlic, pepper and remaining salt.
  • Drizzle with oil.
  • Cover and cook on high for 3-4 hours or until vegetables are tender.

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