Ratatouille - Slow Cooker

By ruthg

For a full dinner, sneak in a half-cup of orzo or serve the veggies next to lean chicken breast.

Ingredients

• 1 large eggplant (about 1 1/2 pounds), unpeeled, chopped into 1-inch pieces
• 1 medium onion, roughly chopped
• 2 bell peppers, any color, chopped into 1-inch pieces
• One 14.5-ounce can diced tomatoes, drained (Muir Glen’s fire-roasted variety are really nice here)
• 3 large garlic cloves, minced, divided
• 1/3 cup olive oil
• 5 small or 3 large zucchini or summer squash (about 2 pounds), cut into 1-inch rounds
• 3 tablespoons chopped fresh basil or thyme, divided
• Salt and pepper
• 1/2 cup orzo or other small pasta, optional
• 1 tablespoon balsamic vinegar
• Goat cheese or ricotta, optional

Details

Servings 4
Adapted from grandparents.com

Preparation

Step 1

Directions:

1. Combine the eggplant, onion, peppers, tomatoes, and half of the garlic in the slow cooker. Add the olive oil and toss to coat. Cover and cook on LOW for 2 to 3 hours, or on HIGH for 1 to 1 1/2 hours.

2. Stir in the zucchini. Cover and continue to cook on LOW for another 2 to 2 1/2 hours, or HIGH for 1 1/2 to 2 hours.

3. During the last hour, add the remaining garlic, 2 tablespoons of the basil or thyme, and salt and pepper to taste. The vegetables will be tender but still hold their shape.

4. If the ratatouille seems too soupy at the end of the cooking time, add 1/2 cup of orzo and cook for another 15 to 20 minutes on either LOW or HIGH. You’ll end up with a one-pot meal!

5. Just before serving, stir in the balsamic vinegar and remaining basil or thyme. Top with the goat cheese or ricotta if using. If you like, add some chicken cutlets to the mixture at Step 3, and cook for another 1 to 1 1/2 hours.