slow cooker ratatouille

Posted: January 20, 2015 in Uncategorized

one large eggplant, diced with skin on
one large zucchini, diced
one large red bell pepper, diced
two yellow onions, diced
one 28 oz can of whole tomatoes, crushed with your hand
one 8 oz can of tomato paste
2 oz chopped mushrooms

1 tsp dried oregano
1 tsp black pepper
1 tsp salt
1 tsp fennel seeds
1 tsp red pepper flakes
1/4 cup of chopped up parsley
1 stalk of celery, chopped

layer the vegetables in two halves, including the tomatoes. At the top, sprinkle the rest of the spices and aromatics. Cook in the slow cooker on high for four hours.


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