Slow Cooker Ratatouille

Name: Slow Cooker Ratatouille
Prep time: 1 h
Cook time: 3 h 30 min
Yield: 8
Ingredients: 1 large eggplant (about 1-1/2 pounds) peeled and cut into 1/2-inch cubes; 3 medium zucchini cut into 1/2-inch cubes; 2 tablespoons salt; 2 tablespoons olive oil; 4 cloves garlic, sliced; 2 medium onions, peeled and cut into thin half moons (about 2 cups); 2 medium red bell peppers, seeded and sliced 1/2-inch thick; 2 teaspoons herbes de Provence**; 1 bay leaf; 1/4 cup dry red wine; 1 can (14 to 15 ounces) whole plum tomatoes, drained and crushed in the palm of your hand; 1/2 teaspoon fresh ground black pepper; **To make your own herbes de provence: combine 1 teaspoon dried tarragon, 1/2 teaspoon dried rosemary, 1 teaspoon dried thyme, 1 teaspoon dried chervil and 1/2 teaspoon dried basil.

Slow Cooker Ratatouille was pinched from <a href="http://simple-nourished-living.com/2014/09/slow-cooker-ratatouille/" target="_blank">simple-nourished-living.com.</a>

INGREDIENTS

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1 large eggplant (about 1-1/2 pounds) peeled and cut into 1/2-inch cubes

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3 medium zucchini cut into 1/2-inch cubes

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2 tablespoons salt

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2 tablespoons olive oil

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4 cloves garlic, sliced

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2 medium onions, peeled and cut into thin half moons (about 2 cups)

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2 medium red bell peppers, seeded and sliced 1/2-inch thick

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2 teaspoons herbes de Provence**

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1 bay leaf

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1/4 cup dry red wine

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1 can (14 to 15 ounces) whole plum tomatoes, drained and crushed in the palm of your hand

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1/2 teaspoon fresh ground black pepper

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**To make your own herbes de provence: combine 1 teaspoon dried tarragon, 1/2 teaspoon dried rosemary, 1 teaspoon dried thyme, 1 teaspoon dried chervil and 1/2 teaspoon dried basil.

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