Name: Grandma's Slow Cooker Ratatouille
Cook time: 8 h
Ingredients: olive oil cooking spray; 1 med eggplant, unpeeled, cut in 1/2x2; 1 1/2 pound roma tomatoes, seeded and sliced; 1 large onion, chopped; 1 red bell pepper, chopped; 3 cloves garlic, minced; 1 cup chopped fresh basil or 1/3 cup of dry basil; 1/2 teaspoon salt; 1/2 teaspoon dried oregano; 1/8 teaspoon pepper; 1/4 cup olive oil; 2 medium zucchinis, sliced

Grandma's Slow Cooker Ratatouille

Ratatouille is a classic dish packed with fresh vegetables, giving it a palatable earthly essence. Grandma's Slow Cooker Ratatouille brings out the flavors of every ingredient and makes for one of the best slow cooker recipes.

Cooking Time8 hr

Cooking MethodSlow Cooker

Ingredients

olive oil cooking spray
1 med eggplant, unpeeled, cut in 1/2x2
1 1/2 pound roma tomatoes, seeded and sliced
1 large onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 cup chopped fresh basil or 1/3 cup of dry basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon pepper
1/4 cup olive oil
2 medium zucchinis, sliced

Instructions

Preheat oven at 425 degreees F.
Spray a large shallow baking pan with cooking spray. Spread eggplant in pan; spray with cooking spray. Bake in 425 deg oven til eggplant is golden brown and soft (about 25 min).
Meanwhile in slow cooker, combine tomatoes, onion, bell pepper, garlic, and spices. Mix in baked eggplant sticks. Drizzle with oil. Cover and cook at low setting til tomatoes have cooked down to form sauce (6-8 hours).
Stir in zucchini. Increase heat setting to high; cover and cook til zucchini is crisp-tender to bite (about 15 min).