I love Ratatouille, especially in the summer with all those garden veggies. Here is a crockpot version that can be made a couple days in advance. You can eat it as is with freshly grated Parmesan but my favorite way to serve this is to put it in a casserole dish (after it’s been cooked in the crockpot), top with a mixture of shredded mozzarella and Mexican 4- cheeses, then bake till bubbly.
2 onions, sliced
1 eggplant, sliced, cut into 2-inch pieces*
4 small zucchini, sliced (or 2 medium, cut into chunks)
3 cloves, garlic, minced (may use a few shakes of garlic powder if you don’t have garlic)
1 large green bell pepper, cut into small chunks
1 large red bell pepper, cut into small chunks (may also use yellow or orange peppers)
3 large tomatoes, cut into wedges OR 3-14.5 oz. cans diced tomatoes
1 can tomato paste
1 1/2 t. dried basil
1/2 t. oregano
1 t. sugar
2 t. salt
1/2 t. black pepper (opt.)
2 T. fresh parsley OR 2 t. dried
1/4 c. light olive oil
red pepper flakes (just a little to give it a kick)
Layer half the vegetables in a large crockpot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes. Then sprinkle half the basil, oregano, sugar, parsley, salt, and pepper on the veggies. Dot with half the tomato paste. Repeat layers with remaining vegetables, spices and paste. Drizzle with olive oil. Cover and cook on LOW 7-9 hours. May freeze for up to 6 weeks.
*Note: This is wonderful with the eggplant but if you don’t have any or just don’t care for it, increase the zucchini.
–Modified from Recipezaar