Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, slow cooker ratatouille. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Stir in the basil and taste for seasoning, adding more salt as needed. Add all ingredients except basil into a large slow-cooker, cover and cook. The ratatouille is ready when the vegetables have softened, but aren't mushy.

Slow Cooker Ratatouille is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Slow Cooker Ratatouille is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook slow cooker ratatouille using 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Slow Cooker Ratatouille:

1. Get 1/4 cup olive oil
2. Make ready 2 red onions, chopped
3. Get 3 Yukon Gold potatoes, chopped
4. Take 3 large garlic cloves, peeled and smashed
5. Make ready 2 small eggplant, ends trimmed, cut into large chunks
6. Make ready 3 small zucchini, ends trimmed, cut into large chunks
7. Make ready 4 bell peppers (assorted colors), seeded, cut into large chunks
8. Prepare 3 medium tomatoes, seeded, cut into medium chunks
9. Prepare 1/4 cup white wine
10. Take 2 tbsp fresh thyme leaves (or 1 Tbsp fresh oregano leaves)
11. Get 3 tbsp balsamic vinegar, or more to taste
12. Get 1 Kosher salt and fresh black pepper, to taste
13. Make ready 2 tbsp arrowroot or cornstarch

Freeze option: Freeze cooled ratatouille in freezer containers. This slow cooker ratatouille, bursting with vegetables and Italian sausage and topped with Parmesan cheese, is a great way to use up extra squash from your garden. 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.

Steps to make Slow Cooker Ratatouille:

1. In a large sauté pan or skillet, heat the oil over low heat, and add the onions, potatoes and garlic cloves. Cook, stirring occasionally, for 3-4 minutes, until the onions just begin to get translucent and the garlic hasn't begun to brown. Transfer the contents to a 6- or 7-quart slow cooker.
2. Add the eggplant, zucchini, bell peppers, tomatoes, mushrooms, wine and thyme leaves. Cook on LOW for 3-1/2 hours, stirring once during that time.
3. Turn the cooker to HIGH, and add the balsamic vinegar. Season with salt and pepper to taste.
4. Mix the arrowroot or cornstarch with 6 tablespoons of water, to make a slurry. Pour that into the slow cooker and stir. Cover, and cook for 15-20 minutes on HIGH. The liquid in the cooker will be slightly thickened (and it will thicken more if you let the ratatouille chill in the refrigerator).
5. Serve hot, at room temperature, or cold.
6. credit to: http://www.theperfectpantry.com/

Dot with half of the tomato paste. Repeat layering process with remaining vegetables, spices and tomato paste. Making ratatouille in a slow cooker takes more time, but it's really easy, because all you have to do is prep it, throw it in and leave it there until it's done. There is no need to watch it or to adjust anything. Arrange about one-fourth each of the eggplant, onion, bell peppers, zucchini and tomatoes in a layer in the bottom of a slow cooker insert.

So that’s going to wrap this up with this special food slow cooker ratatouille recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!