CategoryCrock pot recipes
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.
- 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
Stages of cooking
This is the amount of products you will need to cook delicious summer ratatouille. Wash them well before proceeding to the cooking process.
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.
Peel the zucchini, cut them into two halves and then into several pieces, as you see on the photo
Cut the red sweet pepper into 2 halves, remove the seeds and slice.
Cut the tomatoes into 4 parts, remove the seeds (where possible) and tomato juice, then cut into small pieces.
Peel and cut the onion into semi-circles
To cook the sauce, you need to mix tomato pasta, olive oil, chopped garlic, oregano, basil, salt and black pepper.
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.
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!