Easy slow-cooker ratatouille: Submitted by: Paula Fecko | Date Added: 28 Sep 2018 Ingredients:

4 tablespoons olive oil, divided2 med. Onions, diced1 pound eggplant, cubed1 pound zucchini or yellow squash, cubed2 large bell peppers, any color, cut In 1 inch cubes1 pound tomatoes, cored and quartered2 cloves garlic2 tablespoons tomato paste1/2 tsp. Salt1/4 cup course chopped basil leaves 

Cooking Instructions:

Heat 2 tablespoons oil in skillet over med. Heat. Add onions.Cook till light golden brown, about 30 min.Put all the prepared vegetables in the slow cooker.Add the chopped garlic.When onions are ready, add the tomato paste and coat.Add onions to slow cooker.Add remaining 2 tablespoons oil and 1/4 tsp. SaltStir to coat all the vegetablesCover and cook till vegetables are extremely tender4 hrs on high or 5-6 hrs on lowMakes about 2 quarts: serves 8 - 10 This is delicious and a good way to use all your summer produce! 

Recipe provided by: Flavors and Favorites © 2018