What you need:

  • 1 large eggplant, peeled and cut into 1" chunks
  • 2 medium onions, chopped
  • 4 medium tomatoes, chopped
  • 1 large green pepper, chopped
  • 1 large red pepper, chopped
  • 3 medium zucchini, sliced
  • 3 garlic cloves, crushed
  • 6 oz can tomato paste
  • 1/4 c fresh basil, chopped
  • 1/4 c olive oil
  • 2 T dried basil
  • 1 t dried thyme
  • 1/2 t salt
  • 1/4 t black pepper

What you do:

  • Sprinkle the eggplant with salt.  Place on paper towels or in a
    colander to drain for 1/2 hour.  Press out excess moisture.  
    Rinse the eggplant with water and pat dry with paper towels.
  • Place eggplant in 4-6 qt crock pot.  Add the onions, tomatoes,
    bell peppers, zucchini, olive oil, dried basil, thyme, garlic, black
    pepper and salt and mix thoroughly.  Cook, covered, for 3 hours
    on high, or until the vegetables are tender but not mushy.  Stir in
    the tomato paste and fresh basil; serve.
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