Slow-Cooker Ratatouille Italiano
Indulge in a flavorful slow-cooker eggplant and pepper stew packed with oregano, chipotle, and black olives—perfect for easy weeknight dinners that please the whole family.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookforgood.com.
Ingredients
- 2 pounds firm globe eggplant (cut into 1/2 inch cubes)
- 1 pound green bell peppers (seeded and chopped)
- 1 each red onion (chopped)
- 28 ounces canned, diced fire-roasted tomatoes
- 2 cloves garlic (minced)
- 1/2 teaspoon ground chipotle pepper
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 cup water
- 8 ounces black olives (sliced)
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