Slow-Cooker Ratatouille Makes: 6 servings Prep 15 mins Stand 20 mins Slow Cook 3 hrs on HIGH or 5 hours on LOW

Name: Slow-Cooker Ratatouille Makes: 6 servings Prep 15 mins Stand 20 mins Slow Cook 3 hrs on HIGH or 5 hours on LOW
Ingredients: 1 small eggplant (about 1 pound), peeled and cut into 1/2-inch cubes; 1/8 teaspoon plus 1/4 teaspoon salt; 1 medium-size red onion, chopped; 2 medium-size sweet bell peppers, seeded and cut into 3/4-inch pieces; 1 10 ounce package mushrooms, cleaned and quartered; 1 14 1/2ounce can diced tomatoes; 1 8 ounce can tomato sauce; 3/4 teaspoon black pepper; 1/2 teaspoon Italian seasoning; 1 medium-size yellow squash, quartered and cut into 3/4-inch pieces; 1 tablespoon fresh chopped basil; Olive oil, for drizzling (optional)

Slow-Cooker Ratatouille Makes: 6 servings Prep 15 mins Stand 20 mins Slow Cook 3 hrs on HIGH or 5 hours on LOW was pinched from <a href="http://www.familycircle.com/recipe/vegetables/slow-cooker-ratatouille/" target="_blank">www.familycircle.com.</a>

INGREDIENTS

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1 small eggplant (about 1 pound), peeled and cut into 1/2-inch cubes

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1/8 teaspoon plus 1/4 teaspoon salt

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1 medium-size red onion, chopped

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2 medium-size sweet bell peppers, seeded and cut into 3/4-inch pieces

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1 10 ounce package mushrooms, cleaned and quartered

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1 14 1/2ounce can diced tomatoes

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1 8 ounce can tomato sauce

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3/4 teaspoon black pepper

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1/2 teaspoon Italian seasoning

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1 medium-size yellow squash, quartered and cut into 3/4-inch pieces

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1 tablespoon fresh chopped basil

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Olive oil, for drizzling (optional)

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