Slow Cooker Ratatouille

Page: www.washingtonpost.com/recipes/slow-cooker-ratatouille/15420/?utm_term=.5fee3b36fecf&tid=a_inl

| Course Type: Main Courses

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Recipe Reviews

I can't get over how easy this is and how good it is! I've made Ratatouille the traditntal way, one vegetable at a time, lots and lots of oil and it's delicious. But this--all the vegetables chopped and popped into the crockpot, a mere 2 tablespoons of oil mixed with some tomato paste and salt and pepper and then mixed into the vegetables along with thyme and a bay leaf--after 4-5 hours on low, it is simply delicious. Next time I might up the herbs, play with the amounts of each vegetable, but the basic concept is wonderful. My only exception--I peel the eggplant.

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