Slow Cooker Ratatouille Recipe | The Leaf

Ingredients

• 2 cans (15 oz. each) diced tomato, no salt added
• 1 can (6 oz.) tomato paste
• 1 tsp. Italian seasoning
• ¼ tsp. black pepper
• 2 bay leaves
• 1 eggplant, cut into 1-inch cubes
• 1 zucchini, cut into 1-inch pieces
• 1 yellow squash, cut into 1-inch pieces
• 1 yellow onion, chopped
• 1 red bell pepper, cut into 1-inch pieces
• 4 cloves garlic, minced
• ¼ cup chopped basil
• 1 cup parmesan cheese