Easy Ratatouille in a Crock Pot Recipe

Ratatoille is a French dish which combines many sweet vegetables like peppers, tomatos, onions and zuccini. The vegetables are stewed together in a gravy of olive oil, garlic and herbs. As usual the crockpot is a big time saver, reducing the normal hour of prep time to about 15 minutes. Most often Ratatouille is eaten as a vegetarian entry, on an omelet, with bread, pasta or rice, but it can also be served as a side dish with meat for non-vegeatarians.

Ingredients

• 4 cloves garlic diced
• 2 large onion chopped into bitesized peices
• 5 small eggplants chopped into bitesized peices
• 2 yellow peppers chopped into bitesized peices
• 1 orange pepper chopped into bitesized peices
• 1 red pepper chopped into bitesized peices
• 3 large zucchinis chopped into bitesized peices
• one can of black olives (pitted and halved)
• 3 cups crushed tomatos
• 1 tablespoon fresh taragon
• olive oil for cooking
• salt and pepper to taste

Directions

Heat some olive oil in a skillet on medium heat and fry the garlic and onion for about 5 minutes. Add the eggplant and reduce the heat and cover for about ten minutes or until the eggplant is tender.

Transfer the contents of the skillet to the crock pot.

Add to the crock pot the chopped peppers, zucchini, olives, tomatos, spices and 4 tablesspoons of olive oil. Stir well, cover and cook on high for about 6 hours. Makes six servings.