How to make it

  • Peel eggplant and cut into 1-inch cubes.
  • Heat oil in a large saucepot. Add onion and garlic and cook until almost tender.
  • Add eggplant, zucchini, and, green pepper; cook and stir 2-3 minutes.
  • With a slotted spoon, transfer vegetables to your crock pot. Add tomatoes, parsley, and dry seasonings; stir.
  • Cover and cook on Low 8-10 hours.

Reviews & Comments 4

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  • juliecake 10 years ago
    Love this stuff and now it's even easier by using the crockpot.
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  • tupelohoney17 10 years ago
    OH...this is a recipe after my heart! I love ratatouille. I have a wonderful garden and I can never get enough of the veggies. Zuchinni and Eggplant paradise! I love using my crockpot..busy at work all this makes it nice. I will have this with some brown rice and a little grated cheese. Thanks for the post!
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  • jenniferbyrdez 10 years ago
    I actually made this one time without ruining it-I usually just get it when I eat out. Nice recipe. Thanks.
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  • pat2me 10 years ago
    If I tell my husband the eggplant is zucchini, I may get away with this! Looks great, thanks!
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