Slow Cooker Ratatouille (Easy Recipe)

Name: Slow Cooker Ratatouille (Easy Recipe)
Total time: 210 min
Ingredients: 1 medium eggplant (about 1 pound), cut into 1-inch cubes; 2 teaspoons kosher salt, divided; 3 tablespoons olive oil, divided; 1 medium red onion, cut into ½-inch pieces; 2 tablespoons tomato paste; 4 cloves garlic, minced; ⅓ cup dry white wine; 2 red or yellow bell peppers, or a combination (about 1 pound), cut into ½-inch pieces; 2 medium zucchini (about ¾ pound), cut into 1-inch pieces; 2 medium yellow squash (about ¾ pound), cut into 1-inch pieces; 3 large Roma or plum tomatoes (about ½ pound), seeded and coarsely chopped; 1 teaspoon dried no-salt added Italian seasoning, or herbs de Provence; ¼ teaspoon freshly ground black pepper; ¼ cup thinly sliced fresh basil

realfoodwholelife.com

Easy slow cooker ratatouille with eggplant, zucchini, peppers, squash, and tomatoes simmered low and slow in a rich garlicky tomato sauce.

View full recipe on realfoodwholelife.com

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 realfoodwholelife.com.

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Ingredients

1 medium eggplant (about 1 pound), cut into 1-inch cubes
2 teaspoons kosher salt, divided
3 tablespoons olive oil, divided
1 medium red onion, cut into ½-inch pieces
2 tablespoons tomato paste
4 cloves garlic, minced
⅓ cup dry white wine
2 red or yellow bell peppers, or a combination (about 1 pound), cut into ½-inch pieces
2 medium zucchini (about ¾ pound), cut into 1-inch pieces
2 medium yellow squash (about ¾ pound), cut into 1-inch pieces
3 large Roma or plum tomatoes (about ½ pound), seeded and coarsely chopped
1 teaspoon dried no-salt added Italian seasoning, or herbs de Provence
¼ teaspoon freshly ground black pepper
¼ cup thinly sliced fresh basil