Slow Cooker Ratatouille
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.
1 medium onion, diced2 garlic cloves, crushed1 medium eggplant, skin on and diced1 medium green bell pepper, diced1 medium red bell pepper, diced1 medium zucchini, diced1 yellow summer squash, diced1/4 cup extra virgin olive oil1 (6 ounce) can Red Gold® Tomato Paste 6 oz1 (28 ounce) can Red Gold® Crushed Tomatoes 28 oz or 2 (15 ounce) cans Red Gold® Crushed Tomatoes 15 oz1 teaspoon dried basil1/2 teaspoon dried thyme1/4 cup chopped fresh parsleySalt and black pepper to taste
- 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.
- 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.
- Stir in crushed tomatoes, basil and thyme. Set the slow cooker to LOW and cook about 5 hours.
- Serve as a side dish or entrée, sprinkle with parsley. Ratatouille is excellent cold or reheated the next day.