Slow Cooker Ratatouille

25 minutes Prep Time
5 hours Cook Time
8 Servings

Vegetables are sautéed for extra flavor before being added to the slow cooker. Tomato Paste and Crushed Tomatoes are added to the vegetables, along with fresh herbs. A French classic that is great as an entrée or a perfect side dish.

Ingredients

  • 1 medium onion, diced
  • 2 garlic cloves, crushed
  • 1 medium eggplant, skin on and diced
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • 1 medium zucchini, diced
  • 1 yellow summer squash, diced
  • 1/4 cup extra virgin olive oil

  • 1 (6 ounce) can Red Gold® Canned Tomato Paste 6 oz

  • 1 (28 ounce) can Red Gold® Canned Crushed Tomatoes 28 oz OR

  • 2 (15 ounce) cans Red Gold® Canned Crushed Tomatoes 15 oz

  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 cup chopped fresh parsley
  • Salt and black pepper to taste

Instructions

Step one

Heat a 10 inch skillet on medium heat. Add a drizzle of oil and when hot, quickly toss in the onions and garlic; cook for 2 minutes. Stir in tomato paste and stir to combine. Place in slow cooker.

Step two

Place skillet back on heat. Heat oil and then add eggplant, green bell pepper, red bell pepper, zucchini and summer squash. Cook until tender, 10 to 15 minutes. Add to slow cooker.

Step three

Stir in crushed tomatoes, basil and thyme. Set the slow cooker to LOW and cook about 5 hours.

Step four

Serve as a side dish or entrée, sprinkle with parsley. Ratatouille is excellent cold or reheated the next day.

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