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Location: NE Central Texas | Ingredients - 2 large onions, cut in half and sliced
- 1 large eggplants, sliced, cut in 2 inch pieces
- 4 small zucchini, sliced
- 2 garlic cloves, minced
- 2 large green bell peppers, de-seeded and cut into thin strips
- 2 large tomatoes, cut into 1/2 inch wedges
- 1 (6 ounce) can tomato paste
- 1 teaspoon dried basil
- 1/2 teaspoon oregano
Ingredients (cont.) - 1 teaspoon sugar
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1/4 cup olive oil
- red pepper flakes, to spice it up
Directions - Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
- Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies.
- Dot with half of the tomato paste.
- Repeat layering process with remaining vegetables, spices and tomato paste.
- Drizzle with olive oil.
- Cover and cook on LOW for 7 to 9 hours.
- Place in serving bowl and sprinkle with freshly grated Parmesan cheese.
- Refrigerate to store.
- May freeze up to 6 weeks.
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Ratatouille in the crock pot
