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.