This fantastic summer ratatouille in a crock pot is easy to cook. It contains several vegetables most people love. The dish is healthy and proves to be a great choice for vegetarians.
Ingredients
- eggplant: 500 g
- salt: 1 tsp
- zucchini: 3 piece
- sweet red pepper: 2 piece (mid-sized or big)
- tomato paste: 3 Tbsp
- olive oil: 3 Tbsp
- garlic: 4 piece
- oregano: 1 tsp (dried)
- basil: 1 tsp (dried)
- onion: 1 piece (big)
- tomatoes: 4 piece
- parsley: 10 g (chopped)
- black pepper: 3 pinch
Metric Conversion
Stages of cooking
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This is the amount of products you will need to cook delicious summer ratatouille. Wash them well before proceeding to the cooking process.
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Cut the eggplants into mid-sized cubes, mix them with salt and leave for 30 minutes. Then drain the eggplants and dry them using a paper towel.
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Peel the zucchini, cut them into two halves and then into several pieces, as you see on the photo
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Cut the red sweet pepper into 2 halves, remove the seeds and slice.
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Cut the tomatoes into 4 parts, remove the seeds (where possible) and tomato juice, then cut into small pieces.
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Peel and cut the onion into semi-circles
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To cook the sauce, you need to mix tomato pasta, olive oil, chopped garlic, oregano, basil, salt and black pepper.
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Divide each type of vegetables into 4 equal parts. Put the layers into the crock pot in the following order: eggplants, onion, sweet pepper, zucchini, tomatoes. Cover the layer with ¼ of the sauce. Repeat the steps three times to form four layers. Cover the crock pot and cook at LOW regime during 6-6.5 hours. It is necessary to mix the dish on time during the entire cooking period.
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Here it is! Your delicious summer ratatouille is ready! You can add parsley or decorate the dish with caperberries, for example. This depends upon your likes and preferences. Enjoy!
