You are looking for inspiration recipes slow cooker ratatouille that are interesting? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious slow cooker ratatouille should had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of slow cooker ratatouille, first from the type of material, next material selection fresh, until the way of making and serving it. No need worry if want prepare slow cooker ratatouille good wherever you are, because as long as you know the trick, this dish is can become treat special

Ingredients and seasonings used in prepare

1. Prepare 1/4 cup olive oil
2. Take 2 red onions, chopped
3. Prepare 3 Yukon Gold potatoes, chopped
4. Use 3 large garlic cloves, peeled and smashed
5. Use 2 small eggplant, ends trimmed, cut into large chunks
6. Prepare 3 small zucchini, ends trimmed, cut into large chunks
7. Take 4 bell peppers (assorted colors), seeded, cut into large chunks
8. Prepare 3 medium tomatoes, seeded, cut into medium chunks
9. Prepare 1/4 cup white wine
10. Use 2 tbsp fresh thyme leaves (or 1 Tbsp fresh oregano leaves)
11. Use 3 tbsp balsamic vinegar, or more to taste
12. Take 1 Kosher salt and fresh black pepper, to taste
13. Prepare 2 tbsp arrowroot or cornstarch

Add the oil-tomato paste mixture and stir to incorporate. Pour one cup of the pasta sauce into the bottom of your slow cooker, then overlap the veggies in a circular pattern around the edges (i.e. potato, followed by sweet potato, followed by zucchini, bell peppers and onion, and repeat) until you've used them all. After each row add a dash of salt, pepper, and a bit of the minced garlic. Rinse the eggplant with water and pat dry with paper towels.

Steps to cook Slow Cooker Ratatouille:

1. In a large sauté pan or skillet, heat the oil over low heat, and add the onions, potatoes and garlic cloves. Cook, stirring occasionally, for 3-4 minutes, until the onions just begin to get translucent and the garlic hasn't begun to brown. Transfer the contents to a 6- or 7-quart slow cooker.
2. Add the eggplant, zucchini, bell peppers, tomatoes, mushrooms, wine and thyme leaves. Cook on LOW for 3-1/2 hours, stirring once during that time.
3. Turn the cooker to HIGH, and add the balsamic vinegar. Season with salt and pepper to taste.
4. Mix the arrowroot or cornstarch with 6 tablespoons of water, to make a slurry. Pour that into the slow cooker and stir. Cover, and cook for 15-20 minutes on HIGH. The liquid in the cooker will be slightly thickened (and it will thicken more if you let the ratatouille chill in the refrigerator).
5. Serve hot, at room temperature, or cold.
6. credit to: http://www.theperfectpantry.com/
7. Done and ready to serve!

Place the eggplant in crock pot. Stir in the tomato paste, olives, and. Add them to the slow cooker with the remaining ingredients, and mix well. Draining the canned tomatoes was a g. Add the eggplant and zucchini to the slow cooker.

me, the simple preparation of Slow Cooker Ratatouille above can help you prepare servings that are delicious for family/friends Good luck!