Ratatouille In The Crockpot
From midgelet 13 years ago
- 240 to make
- Serves 12
This is so easy and so delcious and also a great way to use excess veges from the garden. Makes a large pot and will keep covered in the refrigerator for a week or so. I suppose excess could be frozen. The olive oil, basil and tomato paste,is all that is needed to make this so tasty but I suppose one can add other spices or herbs to their liking! Read more Use as an appetizer, salad, on French bread, stuffed tomato etc Low fat and healthy too!! See less
Ingredients
- 1 large eggplant, peeled and cubed shopping list
- 1 med zucchini cubed shopping list
- 1 med yellow squash cubed shopping list
- 1 each cubed: red, green, yellow bell pepper shopping list
- 1 large red onion coarse chopped shopping list
- 4 cloves garlic minced shopping list
- 3 tbs dried basil shopping list
- 1/4 cup olive oil shopping list
- salt and pepper to taste shopping list
- 1, can tomato paste shopping list
- fistful of fresh chopped basil shopping list
- pinch of sugar if desired shopping list
How to make it
- Place everything in the crockpot expect the tomato paste and fresh basil
- Cook high about 4 hours or low about 7 hours or until veges are tender but not mushy
- Stir in the tomato paste and snipped fresh basil
- Correct seasonings with salt, pepper, dash sugar
- Chill
People Who Like This Dish 7
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- Aries1950 Nowhere, Us
- midgelet Whereabouts, Unknown
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