Crockpot Ratatoille

2 small onions, thinly sliced
4 eggplant, unpeeled -diced
2 small zucchini-diced
2 medium red peppers -diced
6 plum tomatoes - quartered or 1/8 depending on size
3 garlic cloves -minced
1/4 tsp crushed red pepper flakes
Tomato Paste, 1 can (6 oz)

1. Layer all vegetables in 5 1/2 qt crockpot or larger in the order listed.
2. Sprinkle garlic and red pepper flakes over the top
3. Dot top with tomato paste.
4. Put lid on and cook on high 4 hours or low for 7 hours.
5. Stir well and taste -season with salt and pepper as needed.

Note: Depending on veggies, there may be a lot of liquid. If this occurs, remove the lid and place crockpot on high until you achieve desired consistency.

Number of Servings: 8

Recipe submitted by SparkPeople user MINYAD.