Ratatouille | Dinner

This spicy Ratatouille made in the slow cooker comes out surprisingly



1 onion, roughly chopped

1 eggplant, sliced horizontally

2 zucchinis, sliced

1 cubanelle pepper, sliced

3 tomatoes, cut into wedges

2 tablespoons minced fresh basil

2 tablespoons minced fresh Italian parsley

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 ounces tomato paste

1/4 cup water


1. Place the onion, eggplant, zucchinis, pepper, and tomatoes into a 4-

quart slow cooker. Sprinkle with basil, parsley, salt, and pepper.

2. In a small bowl, whisk the tomato paste and water together. Pour the

mixture over the vegetables. Stir.

3. Cook on low for 4 hours, or until the eggplant and zucchinis are fork-tender.

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