Wednesday, January 11, 2012

Crockpot Ratatouille

This is the type of recipe I almost never make because Ron dislikes almost everything in it, but I usually make Italian food for Christmas Eve, and figured that was the perfect chance as I make more dishes than usual at the holidays anyway. Plus, it could be started in the morning and gotten out of the way! I am sooooo glad I made it! It was killer delicious, and just got better over the next couple days.

Ratatouille in the Crock Pot

Ingredients:

2 large onions , cut in half and sliced
1 large eggplant , sliced, cut in 2 inch pieces
4 small zucchini , sliced
4 garlic cloves , minced
2 large red bell peppers , de-seeded and cut into thin strips
2 large tomatoes , chopped
1 six ounce can tomato paste
2 ts dried basil
1 ts oregano
2 ts salt
1/2 ts black pepper
2 TB fresh Italian parsley, chopped
1/4 cup olive oil
red pepper flakes , to taste, if you want it spicy

Directions:

Layer half the vegetables in a large crock pot in the following order: onion, zucchini, eggplant, garlic, peppers, tomatoes. Next sprinkle half the herbs, salt and pepper on the veggies. Then dot with half of the tomato paste. Repeat layering process with remaining vegetables, spices and tomato paste. Drizzle with olive oil. Cover and cook on low for 7 to 9 hours.

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