Easy SlowCooker Ratatouille Taste of Provence - Kitchen20

Ingredients

• 2 tablespoons olive oil (30 ml)
• 1 large onion, chopped (about 1 cup)
• 3 cloves garlic, minced
• 2 red bell peppers, seeded and chopped
• 1 large eggplant, peeled and cubed (about 4 cups)
• 2 medium zucchini, cubed (about 3 cups)
• 2 yellow squash, cubed (about 3 cups)
• 1 (28 ounce) can crushed tomatoes (794 grams)
• 1 (15 ounce) can tomato sauce (425 grams)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional, for a little kick)
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley (for garnish)
• Extra virgin olive oil (for drizzling, optional)