Slow Cooker Ratatouille

Posted

Adapted by Farmer Dave’s from Taste of Home

Ingredients:

  • 1 large eggplant, peeled and cut into 1-inch cubes
  • 2 teaspoons salt, divided
  • 3 medium tomatoes, chopped
  • 3 medium zucchini, halved lengthwise and sliced
  • 2 medium onions, chopped
  • 1 large green pepper, chopped
  • 1 large cubanelle pepper, 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

Directions:

  • Place eggplant in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand for 30 minutes. Rinse and drain well. Transfer to a 5-qt. slow cooker coated with cooking spray.
  • Stir in the tomatoes, zucchini, onions, green and yellow peppers, 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. Yield: 10 servings.