Slow Cooker Ratatouille

I will admit that before Pixar’s movie Ratatouille came out, I had no idea what kind of dish ratatouille was. I knew it was French, so I assumed it was loaded with nasty things like lard and cheese. Needless to say, I was pleasantly surprised to find out it was a veggie dish full of things I like to eat like eggplant and zucchini. I immediately ran out to buy the ingredients, and I’ve been making it on a semi-regular basis ever since. In this slow cooker version of ratatouille, I’ve added white beans for a little extra protein, but you can leave them out if you wish.

 

 

Ingredients

  • 1 medium sized eggplant, diced
  • 1 summer squash, sliced
  • 1 zucchini, sliced
  • 1 red bell pepper, diced
  • 1 small red onion, diced
  • 3 cloves of garlic, minced
  • 1 1/2 cup cannellini beans (1 14 ounce can)
  • 28 ounce can diced tomatoes, in their jucie
  • 1/2 cup vegetable broth
  • 1 tablespoon Herbs de Provence (or 1 teaspoon each of dried thyme, rosemary and basil)
  • Sea salt and pepper to taste

 

Directions

  1. Add everything but salt and pepper to your slow cooker and cook on low for 6 to 8 hours.
  2. Add salt and pepper to taste, serve and enjoy!

 

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Dr. Fuhrman