I’m so pleased with this recipe — not only is it a solid vegetarian crock pot meal, it also took advantage of a lot of my CSA haul for the week. Plus, as the original recipe notes, ratatouille is very multi-purpose. Use it over pasta, as I did, or on pizza, in a baked potato, scrambled into eggs, etc. I used half and froze the rest for another meal.
J. thought this ratatouille was very good (he had it over spaghetti). Neither boy would try it, but G. was thrilled by the baked chicken I made alongside it, saying “Thank you for making me chicken!”
If I had had zucchini from my farm share, I would have added it, too.
Slow Cooker Ratatouille
Inspired by Ratatouille in the Crock Pot
2 small onions, thinly sliced
2 medium eggplants, skin on, diced
2 large green bell peppers, seeded, diced
1 small red pepper, seeded, diced (I used a Carmen pepper)
6 plum-sized tomatoes, quartered (I used yellow Golden Rave tomatoes)
3 garlic cloves, minced
1/4 tsp. red pepper flakes
1 tsp. salt
1 6-oz. can tomato paste
large handful fresh parsley, chopped
large handful fresh basil, chopped
salt and pepper to taste
Layer ingredients through the 1 tsp. salt in your crock pot, in the order listed. Then dot the tomato paste on top, and cover. Cook on HIGH for 3-4 hours.
Remove lid and stir to combine. Add fresh parsley and basil, and adjust seasoning with salt and pepper. Serve hot, room temperature, or straight from the fridge.