Slow Cooker Italian Style Ratatouille Food

SLOW COOKER RATATOUILLE

Steps:

• Heat the oil in a large frying pan and fry the onion for 8 mins until translucent. Add the garlic and fry for 1 min. Turn the heat to medium-high, add the aubergines and fry for 5 mins until golden. Stir in the courgettes and peppers and fry for 5 mins more until slightly soft. Add the tomato purée, fresh tomatoes, herbs, canned tomatoes, vinegar, sugar and 1 tsp salt and bring to the boil.
• Transfer to the slow cooker and cook on low for 5-6 hours or until everything is soft and the sauce has thickened. Season, scatter over some extra basil, and serve with sourdough, if you like.

SLOW-COOKER RATATOUILLE

Steps:

• Place eggplant in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand for 30 minutes. Rinse and drain well. Transfer to a 5-qt. slow cooker coated with cooking spray., Stir in the tomatoes, zucchini, onions, green and yellow peppers, olives, tomato paste, basil, garlic, pepper and remaining salt. Drizzle with oil. Cover and cook on high until vegetables are tender, 3-4 hours.

SLOW-COOKED RATATOUILLE

Steps:

• Place eggplant in a colander over a plate; sprinkle with 1 tablespoon salt and toss. Let stand 45 minutes. Rinse and drain well; blot dry with paper towels., Place eggplant and remaining vegetables in a 5- or 6-qt. slow cooker. Add oil, dried basil, garlic, pepper and remaining salt; toss to combine., Cook, covered, on low 5-6 hours or until onions are tender. Stir in tomato paste, olives and fresh basil; heat through., Freeze option: Freeze cooled ratatouille in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

RATATOUILLE IN THE SLOW COOKER

Steps:

• Combine zucchini, eggplant, onions, tomatoes, bell peppers, garlic, vegetable broth, olive oil, salt, pepper, thyme, and oregano together in a slow cooker. Cover.
• Cook on High heat until vegetables are tender and cooked down, about 4 hours, or on Low heat for about 8 hours.

SLOW-COOKER RATATOUILLE (CROCK POT /SLOW COOKER)

Steps:

• turn slow cooker on high for 2 minutes.
• pour oil into slow cooker and add all ingredients EXCEPT parsley and basil. cover.cook on high 2 hours, then low 4-5 hours.
• stir in fresh basil. sprinkle with parsley. serve.

SLOW COOKER RATATOUILLE

Steps:

• Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Brown half of eggplant lightly on all sides, 5 to 7 minutes; transfer to slow cooker. Repeat with 1 tablespoon more oil and remaining eggplant.
• Transfer to slow cooker. Working in two batches, repeat sauté with 2 tablespoons more oil and zucchini; transfer each batch to slow cooker.
• Heat remaining 2 tablespoons oil in skillet over medium-high heat until shimmering. Add onions, bell peppers, garlic, and thyme and cook until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in reserved tomato juice, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
• Stir tomatoes into slow cooker. Cover and cook until vegetables are tender, 4 to 6 hours on low. Stir in basil, season with salt and pepper to taste, and serve with Parmesan. (This dish does not hold well on warm setting.).

RATATOUILLE IN THE CROCK POT

Steps:

• 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.

SLOW-COOKER RATATOUILLE

Steps:

• Combine eggplant, yellow squash, zucchini, bell peppers, onions, tomatoes, Italian seasoning and crushed red pepper in slow cooker sprayed with cooking spray.
• Whisk dressing, tomato paste and vinegar until blended. Pour over ingredients in slow cooker; stir. Cover with lid.
• Cook on LOW 4 hours (or on HIGH 2 hours). Uncover; cook on LOW 30 min. to 1 hour or until enough liquid has evaporated to reach desired consistency.
• Serve topped with cheese.

SLOW-COOKER ITALIAN-STYLE RATATOUILLE

Steps:

• 1) Place all ingredients in a 6-quart slow-cooker.
• 2) Cook on low for 8 hours. Can be served as is or over pasta along with garlic knots on the side.
• Note: If serving over pasta then instead of the broth use another 28-oz. can of crushed tomatoes with basil. The broth is for if you're looking to make something more along the lines of a hearty soup/stew. Also the weights for the eggplant, zucchini, and yellow squash are all approximate. If your eggplant and squashes are larger or smaller than that don't worry -- esp. if they happen to be larger. The larger the better IMHO as long as you have room in the slow-cooker!
• Variation: Tex-Mex ratatouille.
• Use two 28-oz. cans of fire-roasted crushed tomatoes instead and throw in the juice of 2 limes (or 8 packets of unsweetened TrueLime), 6 packets of mild taco seasoning, 1 bunch of fresh cilantro (chopped) instead of the Italian herbs (or 1 tube of Gourmet Garden fresh cilantro herb paste if you're lazy like me and don't like to do a lot of chopping LOL), and about 1 - 2 lbs. of cooked ground beef (or 2 packages of Gardein crumbles if looking to make a vegetarian version). This variation can be served either over rice or used as a filling for tacos or burritos.