Recipe: Slow Cooker French Vegetable Stew (Ratatouille)

SLOW COOKER FRENCH VEGETABLE STEW
(RATATOUILLE)

1 large eggplant
1 zucchini
1 yellow summer squash
1/2 yellow onion
1 yellow bell pepper
1 orange bell pepper
1 teaspoon Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 garlic cloves, minced
1 (15 ounce) can peeled whole tomatoes, drained
1 (15 ounce) can diced fire-roasted (or regular) tomatoes, undrained
2 tablespoons olive oil
1/2 cup water

Use a 6-quart slow cooker.

Chop all the raw vegetables in bite-size chunks. I didn't peel anything, but you can if you'd like.

Layer the vegetables in the slow cooker, and cover with seasonings, tomatoes, oil, and 1/2 cup water.

Cover crock pot and cook on LOW for 5 to 6 hours, or HIGH for 3 to 4 hours.

Your meal is done when the vegetables reach the desired tenderness and the flavors have mingled. The vegetables will create more liquid on their own, but the finished result isn't overly soupy.

Makes 12 servings
Source: Make it Fast, Cook it Slow by Stephanie O'Dea