Slow Cooker Ratatouille

Ratatouille is a great way to use up any leftover eggplant and zucchini from the summer. It's a simple stew of vegetables, tomatoes, and spices that I've actually already done before; check out my Simple Ratatouille Stew. That recipe uses your Dutch oven for a combination of sauteeing on the stove and baking in the oven. But today, I'm making it even simpler. I'm letting my slow cooker do all the work for me. Just add raw veggies with a can of tomatoes and some spices in the morning, and check back at dinner time.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut your zucchini and eggplant into large chunks, and add to a large slow cooker with crushed tomatoes, basil, oregano, salt, pepper, and water.

Step 2

Cover and cook on low for about 10 hours, or until soft and bubbly.

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