Crockpot ratatouille
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Onions, sliced |
| 1 | large | Eggplant, sliced |
| 4 | smalls | Zucchini, sliced |
| 2 | Garlic clove; minced | |
| 2 | Bell pepper, green; seeded & cut in thin strips | |
| 6 | larges | Tomato; cut in 1/2\" wedges |
| 1 | teaspoon | Basil |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Pepper |
| 2 | tablespoons | Parsley; chopped |
| ¼ | cup | Olive oil |
| per Ellen Cleary | ||
Directions
Layer half the vegetables in the crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes. Repeat.
Sprinkle basil, salt, pepper, and parsley over top. Drizzle with olive oil. Cover and cook on low 7-9 hours. Cool and chop coarsely.
Posted By waring@... (Sam Waring) On rec.food.recipes or rec.food.cooking