Crockpot Ratatouille Recipe

Ingredients:

• 1 large eggplant, diced
• 2 zucchini, diced
• 2 yellow squash, diced
• 1 large onion, diced
• 2 bell peppers (red, yellow, or green), diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, undrained
• 1 can (6 oz) tomato paste
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish, optional)

Instructions:

1. Prepare the Vegetables:

   • Dice the eggplant, zucchini, yellow squash, onion, and bell peppers into evenly sized pieces. Mince the garlic.

2. Layer in the Crockpot:

   • In the crockpot, layer the diced vegetables and minced garlic.

3. Add the Tomatoes:

   • Pour the diced tomatoes (with their juices) and tomato paste over the vegetables in the crockpot.

4. Season:

   • Drizzle the olive oil and balsamic vinegar over the vegetables. Sprinkle with dried thyme, basil, oregano, salt, and pepper.

5. Mix:

   • Gently stir the vegetables and seasonings to combine, ensuring the vegetables are evenly coated.

6. Cook:

   • Cover the crockpot and cook on low heat for 6-8 hours or on high heat for 3-4 hours, or until the vegetables are tender.

7. Serve:

   • Once cooked, taste and adjust the seasoning if needed. Serve the ratatouille hot, garnished with chopped fresh parsley if desired.

8. Enjoy:

   • Enjoy this flavorful and hearty crockpot ratatouille as a vegetarian main dish or as a side dish alongside crusty bread, pasta, or rice. It's a delicious and comforting meal that's perfect for any occasion!

Note: Ratatouille can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well; simply transfer cooled ratatouille to freezer-safe containers or bags and freeze for up to 3 months. Reheat gently on the stovetop or in the microwave before serving.