Post by erin elizabeth on Sept 7, 2020 11:38:45 GMT -5
This is so good and easy. I usually cook on high for about 3 hours and I give it a good stir at about 2 1/2 hrs. Can poach fish in it, use as a side, on pasta, with garlic bread, serve with an egg on top, etc. It also freezes well. I originally got this from ADM on the old board.
Ratatouille in a Slow Cooker 2 onions, halved and sliced 1 lg eggplant, 2 inch cubes 4 zucs, sliced 2 garlic, minced 2 green bell peppers, sliced 3 small tomatoes, wedged 6oz tomato paste 1 tsp dried basil ½ tsp dried oregano 1 tbsp sugar 1 tsp salt ½ tsp pepper 2 tsp dried parsley ¼ c olive oil ½ tsp dried red pepper flakes Layer half the veggies in the slow cooker in the order listed. Sprinkle half the herbs and seasonings on. Dot with half the tomato paste. Repeat. Drizzle top with olive oil. Cook on low for 7-9 hours.
I just made ratatouille last week using my garden vegetables. It was the end of the zucchini and summer squash but the peppers and eggplants are just starting so timing was perfect. I use Cook's Illustrated Walkaway Ratatouille recipe. It is baked in the oven and is my favorite ratatouille that I have tried and I have made a lot of them. I have never tried it in the slow cooker though so I may have to give that a shot to compare. That recipe looks good Erin! And I also love it with a piece of fish nestled in and baked.