Published: by Absolutely Recipes, in the recipes category.

Slow Cooker Ratatouille Recipe.

Ingredients:

1 medium eggplant, peeled and cut into 1-inch cubes
1 TBSP plus 1 TSP salt, divided
2 medium onions, halved and thinly sliced
4 medium tomatoes, chopped
3 medium zucchini, cut into 3/4-inch slices
2 celery ribs, chopped
3 TBSPs olive oil
2 TSPs dried basil or 2 TBSPs minced fresh basil
4 garlic cloves, minced
1/2 TSP pepper
1 can (6 ounces) tomato paste
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup coarsely chopped fresh basil

Recipe Instructions:

Place eggplant in a strainer over a plate; sprinkle with 1 TBSP salt and toss.
Let stand 45 minutes.
Rinse and drain well; blot dry with paper towels.

Place eggplant and remaining vegetables in a 5- or 6 quart
slow cooker.
Add oil, dried basil, garlic, pepper and remaining salt; toss to combine.

Cook, covered, on low 5-6 hours or until onions are tender.
Stir in tomato paste, olives and fresh basil; heat through.

Freeze option: Freeze cooled ratatouille in freezer containers.
To use, partially thaw in refrigerator overnight.
Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

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