Crockpot Ratatouille

I’d never made Ratatouille before, but my friend Jen (who has posted recipes here for me before) often does and I know her family likes it. As I was preparing the vegan menu last week for our Daniel Fast, Ratatouille came to mind and I decided to give it a go. This was an amazing recipe. The flavors are so fresh. There’s something specific about the layering of the veggies and the order in which you layer them that makes the dish so good. We served it over brown rice, but you could serve it alone, over pasta, over bread – anything, really.

2 large onions
1 large eggplants
4 small zucchini
2 garlic cloves
2 large green bell peppers
2 large tomatoes
1 (6 ounce) can tomato paste
2 TBS fresh basil
1 TBS fresh oregano
1 tsp sugar
2 tsp salt
½ tsp black pepper
¼ cup fresh parsley
¼ cup olive oil

sharp knife/cutting board
measuring spoons
crockpot

Slice the onions, eggplant, and zucchini.

Mince the garlic.

Cut the peppers into strips.

Cut the tomatoes into wedges.

In your crockpot, layer in this order:

Half of the Onions

Half of the Eggplant

Half of the Zucchni

Half of the garlic

Half of the green pepper

Half of the tomatoes

Half of the herbs, salt, and pepper

Dot with half of the tomato paste

Repeat the layers.

Drizzle with the olive oil.

Cook in the crockpot on low heat for 7-9 hours.

8 Servings

	~*~
No cholesterol High in dietary fiber High in manganese High in potassium Very high in vitamin A High in vitamin B6 Very high in vitamin C
	~*~

We served it over brown rice, but you could serve it alone, over pasta, over bread – anything, really. I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee

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