The following is the recipe I use for Ratatouille. It’s adapted from a recipe posted by Geema on RecipeZaar. Depending on the thickness of your veggie slicing and the size of your crockpot, you might not be able to fit all of the veggies you chop into the pot for the Ratatouille. We always pop the leftovers in a tupperware and dice them up to add into everything else we cook over the next few days. So far, I’ve diced up some of the leftovers to toss with a drained can of tuna for a quick mayo-less tuna salad, and chopped up some more, gave them a quick saute, and then made some veggie scrambled eggs. There’s just something about having already washed, peeled, and chopped veggies waiting the fridge that makes it a lot easier for me to see the possibilities for adding in more veggies to my diet.
Anyways, about the recipe: I love eating it plain, heated or cool, topped with some grated parmesan, tossed with pasta, as a pizza sauce, eaten with chunky bread on the side, or, as I’ve been doing this week, with some melted Muenster on matzah on the side. It is colorful, healthy, and easy to pack for lunch the following day, so it is perfect to make when you’re trying to set up bento or lunches for the week. Use a heavy hand when adding the dried herbs, they really make the dish.
Slow Cooker Ratatouille
- 1-2 large onions, cut in half and sliced
- 1 large eggplant, sliced, cut in 2 inch pieces
- 4 small zucchini, sliced
- 2-4 minced garlic cloves, depending on your love of garlic
- 2 large red bell peppers, de-seeded and cut into thin strips
- 2 large tomatoes, cut into 1/2 inch wedges
- 1 (6 ounce) can tomato paste
- 2 teaspoons dried basil
- 1 teaspoon oregano
- 1 teaspoon sugar
- 1 teaspoons salt
- 1/2 teaspoon fresh ground black pepper
- 2 teaspoons dried parsley
- 1/4 cup olive oil
- red pepper flakes, to taste
1. Layer half the vegetables in a large slow cooker in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
2. Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies.
3. Dot with half of the tomato paste.
4. Repeat layering process with remaining vegetables, spices and tomato paste.
5. Drizzle with olive oil.
6. Cover and cook on LOW for 7 to 9 hours.
7. Refrigerate to store. May freeze up to 6 weeks, but we always end up eating ours fresh. Serves 8.
Note: If you want to be sure this is kosher for Passover, check the ingredients on the can of tomato paste. The can I used was 100% tomato, but one of the other options on the shelf included corn syrup or corn starch.