Slow Cooker Ratatouille Recipe | Taste of Home Recipes

Ingredients

  • 2 tablespoons olive oil
  • ½ teaspoon pepper
  • 2 garlic cloves, minced
  • ½ cup minced fresh basil
  • 1 can (6 ounces) tomato paste
  • 1 can (6 ounces) pitted ripe olives, drained and chopped
  • 1 large sweet yellow pepper, chopped
  • + 6 more ingredients
    • 1 large green pepper, chopped
    • 2 medium onions, chopped
    • 3 medium zucchini, halved lengthwise and sliced
    • 3 medium tomatoes, chopped
    • 2 teaspoons salt, divided
    • 1 large eggplant, peeled and cut into 1-inch cubes

1. Place eggplant in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand for 30 minutes. Rinse and drain well. Transfer to a 5-qt. slow cooker coated with cooking spray. 2. Stir in the tomatoes, zucchini, onions, green and yellow peppers, olives, tomato paste, basil, garli...

View full recipe at SpringPad

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