Description
A simple and flavorful dish of ratatouille made in a crockpot, showcasing seasonal vegetables with ease.
Ingredients
Scale
- 1 eggplant, chopped
- 1 zucchini, chopped
- 1 bell pepper, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups diced tomatoes (canned or fresh)
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In your crockpot, combine the chopped eggplant, zucchini, bell pepper, onion, and minced garlic.
- Add the diced tomatoes along with the olive oil, dried basil, dried oregano, salt, and pepper.
- Stir all the ingredients well to ensure they are evenly distributed. Cover the crockpot and set it to cook on low for 6-8 hours, or until the vegetables are tender.
- Check the seasoning and adjust if necessary. Serve hot, either by itself or over rice or with crusty bread.
Notes
Leftovers can be stored in an airtight container for up to 4 days, or frozen for up to 3 months. Reheat in a saucepan or microwave.
- Prep Time: 15 minutes
- Cook Time: 360-480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg