You are looking for idea recipes slow cooker ratatouille that are unique? How to prepare it is indeed not difficult and not too easy. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious slow cooker ratatouille should had aroma and taste that able 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, then material selection fresh, until the way of processing 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 could become dish special

Ingredients and seasonings required exist in prepare

1. Use 3 tbsp olive oil
2. Take 1 medium eggplant
3. Prepare 1 medium zuchinni, cut into 1inch. cubes
4. Prepare 1 medium red onion, chopped
5. Prepare 1 large red bell pepper, cored, seeded, & chopped
6. Use 1 large green bell pepper, cored, seeded, & chopped
7. Use 2 clove garlic, minced or put through a garlic press
8. Take 24 oz canned, whole tomatoes
9. Prepare 24 oz canned, whole tomatoes
10. Take 1 tsp salt
11. Prepare 1 tsp salt
12. Prepare 2 tsp dried basil
13. Use 1 tsp dried thyme
14. Prepare 1/2 tsp black pepper
15. Prepare 1 bay leaf
16. Prepare 1 Hot cooked rice
17. Use 6 tbsp grated Parmesean cheese

Combine the drained/rinsed eggplant, tomatoes, zucchini and/or squash, bell pepper, onion, garlic and thyme in your slow-cooker. Add the oil-tomato paste mixture and stir to incorporate. Rinse the eggplant with water and pat dry with paper towels. Place the eggplant in crock pot.

Step by step to make Slow Cooker Ratatouille:

1. Heat Olive oil in skillet over medium high heat. Saute the eggplant, zuchinni, onion, red & green bell peppers, and garlic until vegetables look golden, but not brown - about 15 mins.
2. Put the vegetable mixture, tomatoes, salt, basil, thyme, pepper, and bay leaf in the slow cooker. Turn on low and cook for 6-8 hours. Remove the bay leaf and serve over rice. Garnish each serving with 1tablespoon Parmesean cheese.
3. Done and ready to serve!

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. Stir in the wine, tomatoes and black pepper.

how ? Easy isn’t it? That’s the make slow cooker ratatouille that you try it at home. Hope it’s useful and good luck!