Ratatouille in the Crock Pot

Ingredients Serves: 4

1 large onions, cut in half and sliced
1/2 large eggplants, sliced, cut in 2 inch pieces
2 small zucchini, sliced
1 garlic cloves, minced
1 large tomatoes, cut into 1/2 inch wedges
1 (3 ounce) can tomato paste
1/2 teaspoon dried basil
1/4 teaspoon oregano
1/2 teaspoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped
1/4 cup olive oil
1/2 to taste red pepper flakes, to spice it up

Instructions

Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.

Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies.

Dot with half of the tomato paste.

Repeat layering process with remaining vegetables, spices and tomato paste.

Drizzle with olive oil.

Cover and cook on LOW for 7 to 9 hours.

Place in serving bowl and sprinkle with freshly grated Parmesan cheese.

Refrigerate to store.

May freeze up to 6 weeks.

Notes

This is the recipe as written at Food.com. The first time I tried this I stayed as close to this as I could. (Okay, I don't use fresh parsley.) Susan was impressed that I cooked with eggplant. (So was I.) But wow, was this good! Good blend of flavors. This was a winner.

This next time, I followed the recipe (okay I mixed zucchini, eggplant and yellow squash), but I baked it for two hours in a 325°F oven. Quicker and just as good. But as you know, I can't leave a recipe alone. The last two times, I tried this, I cut up a chuck roast into small chunks, and layered them in with the vegetables. Suddenly a one pot meal! Susan warned me. "No! Do not add carrots, potatoes, and celery to the mix. It won't be Ratatouille; it'll be beef stew." (She also called me an old fool, but that's because she loves me!)