Crockpot Summer Ratatouille

Crockpot Summer Ratatouille

Crockpot Summer Ratatouille – A traditional French dish, ratatouille is loaded with eggplant, tomatoes, zucchini, red peppers, onions, and garlic.  A touch of seasoning is added from a blend of spices including thyme, marjoram, oregano, and basil in herbes de Provence.

Ratatouille can be prepared in a number of ways including a simple sauté, a layering of the vegetables in a casserole dish and baking it in the oven or my personal preference of in a slow cooker.  The flavors of the vegetables and spices blend and mellow while cooking without becoming mushy.  With a little chopping and measuring, the slow cooker does most of the work for this dish.

A vegetarian dish that benefits from the addition of cannellini beans, ratatouille can be a side served with grilled chicken or fish.  It can also be served on top of creamy Parmesan polenta, pasta, rice or with a loaf of crusty French bread for a filling, satisfying, and healthy dinner.  Any leftovers can become a filling for omelets, tossed with balsamic vinegar and olive oil for a cold vegetable salad or as a topping on crostini for an appetizer.

Crockpot Summer Ratatouille

Crockpot Summer Ratatouille

Ingredients

  • 4 cups eggplant, large dice
  • 3 cups zucchini, large dice
  • 2 cups tomatoes, large dice
  • 1 cup red pepper, large dice
  • 1 cup onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon herbes de Provence (I got this at Amazon)
  • 1 can (8-ounce) tomato sauce
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 2 tablespoons fresh basil, finely chopped
  • shredded Parmesan cheese for serving

Directions

  1. In a slow cooker, combine eggplant, zucchini, tomatoes, red pepper, onion, garlic, salt, pepper, and herbes de Provence.
  2. Pour tomato sauce over vegetables, stir to combine, and cover with the lid.
  3. Set slow cooker on LOW heat setting for 4½ to 5 hours or on HIGH heat setting for 2 to 2½ hours.
  4. About 10 minutes prior to the end of the cooking time, stir in the cannellini beans.
  5. Serve as a side dish or as an entree over rice, pasta, or polenta topped with basil and shredded Parmesan cheese.

Thanks so much to Amy Casey for the handy video and for the tasty Crockpot Summer Ratatouille recipe.

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