CrockPot Ratatouille

Name: CrockPot Ratatouille Recipe
Prep time: 30 min
Cook time: 420 min
Total time: 450 min
Yield: 10
Ingredients: 1 lg eggplant cut in 1 cubes; 4 small zucchini sliced; 2 garlic cloves minced; 2 lg tomatoes coarsely chopped; 6oz tomato paste; 1 tbsp dried basil; 1/2 tbsp oregano; 1/2 tsp black pepper; 2 tbsp fresh parsley chopped; 1/4 cup olive oil; red pepper flakes to taste; Parmesan cheese grated

Minutes to Prepare: 30
Minutes to Cook: 420

Number of Servings: 10

Ingredients

1 lg eggplant, cut in 1" cubes4 small zucchini, sliced2 garlic cloves, minced2 lg tomatoes, coarsely chopped6oz tomato paste1 tbsp dried basil1/2 tbsp oregano1/2 tsp black pepper2 tbsp fresh parsley, chopped1/4 cup olive oilred pepper flakes, to tasteParmesan cheese, grated

Directions

1. Layer half veggies in lg crock pot in this order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
2.Mix basil, oregano, parsley, and pepper.
3. Sprinkle half on the veggies.
3. Dot with half of the tomato paste.
4. Repeat.
5. Drizzle with olive oil.
6. Cover and cook on LOW for 7 to 9 hours.
7. Place in serving bowl and sprinkle with freshly grated Parmesan cheese. Can serve over pasta.
8. Can freeze up to 6 weeks.

Serving Size:�10-12 1 cup servings

Servings Per Recipe: 10

Nutritional Info Amount Per Serving