Slow Cooker Ratatouille Recipe
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This slow cooker ratatouille is insanely rich and flavourful and works beautifully as a standalone stew or on pasta.
Slow cooker ratatouille recipe. Ingredients 1 medium eggplant peeled and cut into 1-inch cubes 1 tablespoon plus 1 teaspoon salt divided 2 medium onions halved and thinly sliced 4 medium tomatoes. Main meals Side Dish. Rate this recipe.
In a 5- to 6- quart slow cooker stir together tomatoes eggplant zucchini squash red pepper onion garlic salt Italian seasoning crushed red pepper and. Place vegetables and sauce mixture into 4½-quart slow cooker. Layer the sliced zucchini sliced tomatoes sliced eggplant and sliced white onion in the bottom of the slow cooker.
Step 1 Heat a 10 inch skillet on medium heat. Combine the drainedrinsed eggplant tomatoes zucchini andor squash bell pepper onion garlic and thyme in your slow-cooker. Ad Try The Perfect Blend Of Spices And Seasoning For Your Meals With McCormick Recipes.
Put all ingredients except olives in a 3-quart or larger slow cooker and stir. Stir in Red Gold Tomato Paste and stir. Cover slow cooker and turn it on choosing the setting based on your schedule.
Pour 1 cup of red sauce over the vegetables then season with 2 cloves minced garlic 1 teaspoon oregano salt and black pepper. Cook Up Everything With McCormick. Combine the drainedrinsed eggplant tomatoes zucchini andor squash bell pepper onion garlic and thyme in your slow-cooker.
Prep Time 10 mins. The ratatouille is ready when the vegetables have softened but arent mushy. Cook for 2 minutes.
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