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Wednesday, May 23, 2012


Ratatouille in the Crockpot

2 onions, sliced--I did 1 yellow and 1 red
1 eggplant, peeled and cubed
4 zucchini, sliced (I added 1 yellow squash to use it up)
2 green peppers (I used 1 green and 1 red), diced
2 cans (14.5 oz) diced tomatoes
1 (6 oz.) can tomato paste
5 garlic cloves, minced
2 t. basil
2 t. oregano
2 t. parsley
2 t. salt (more to taste)
1/4 t. pepper
a pinch of red pepper flakes
1/4 c. olive oil
2-3 T. balsamic vinegar

Layer in your crockpot: first half of the onion, eggplant, zucchini, peppers, garlic, a can of diced tomatoes and then dot with tomato paste. Add half of the herbs & spices. Repeat layering with remaining vegetables and dot with the remaining half of the tomato paste. Pour the olive oil on top and drizzle with the balsamic vinegar. Cook on low 6-8 hours. Serve over rice or whole grain pasta (which was what we did). Sprinkle Parmesan cheese on top before serving.

That's it! You could omit or add vegetables as you wished. This was so healthy and flavorful! I am already craving it and I am going to make it again soon!

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