Ratatouille in slow cooker
from Ellen's kitchen, thanks to Cook's Country


  • 2 lbs eggplant, cut into 1/2 inch pieces
  • 3 zucchini, quartered lengthwise and cut into 1 inch pieces
  • 2 red bell peppers, stemmed, seeded, and cut into 1/2 inch pieces
  • 2 onions, chopped
  • 6 tbs extra virgin olive oil
  • 1 tbs sugar
  • 2 garlic cloves, minced
  • 2 tsp herbes de Provence (or 1 tsp dried rosemary and dried thyme)
  • 1 (28 oz) can diced tomatoes, drained
  • 4 large portobello mushrooms, cleaned and cut into 1" square pieces
  • 1/4 cup all purpose flour
  • salt and pepper
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • oven rack 4 inches from broiler and heat broiler.  Line 2 rimmed baking sheets with aluminum foil and spray with vegetable oil.  
  • eggplant, zucchini, bell peppers, onions, oil, sugar, garlic, and herbes de Provence in large bowl.  Divide vegetables evenly between prepared sheets and spread in single layer.  Broil, one sheet at a time, until vegetables begin to brown, 10-12 minutes.  Transfer broiled vegetables and tomatoes to slow cooker.
  • flour, 2 1/2 tsp salt, 1 tsp pepper into vegetables in slow cooker.  Cover and cook for 2 hours on low.  Add mushrooms and cook for 2 more hours.  Stir in Parmesan and basil.  Season with salt and pepper to taste.  Serve.


Popular Posts