Slow cooking Ratatouille

Crockpot Ratatouille

Sep 8 2017

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Prep 10 mn- cooking 5 hours on low

Serves 10

Ratatouille reminds me of my summers in the South of France when I was a kid. As much as I love eating it, making ratatouille takes time. It needs to simmer for as long as possible to get all the flavors to mix and infuse nicely. I thought I would give it a shot in my slow cooker and it turned out super delicious, and could not have been easier to prepare.
I always make extra and keep it in the freezer!

Ingredients

  • 2 summer squash, diced
  • 1 zucchini, diced
  • 1 eggplant, diced
  • 2 large onions, thinly sliced
  • 3 garlic cloves, minced
  • 2 large tomatoes, cut in small pieces ( or you can use jar tomatoes to save time)
  • 1 bouquet garni
  • 2 tbsp of olive oil
  • 1 1/2 tsp of salt and 1 tsp of pepper
  • 1-2 tbsp of tomato paste
  • Optional : chili flakes to give a nice spicy kick

Directions

Place all the in ingredients in your slow cooker, set it on low for 5-6 hours.

It always help to stir once in a while. You might need to adapt seasoning and add more salt and pepper to it. Don't forget to remove and toss the bouquet garni.

I love ratatouille with roasted chicken, fish, on a bed of rice or quinoa. I also love using the leftovers to make a nice quiche or frittata, or even serve with a fried egg on top!

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