Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, slow cooker ratatouille. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Slow cooker ratatouille is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Slow cooker ratatouille is something which I’ve loved my entire life. They are nice and they look fantastic.

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. Spoon one-fourth of the tomato paste mixture over the top. Stir in the basil and taste for seasoning, adding more salt as needed.

To get started with this recipe, we have to first prepare a few ingredients. You can have slow cooker ratatouille using 8 ingredients and 1 steps. Here is how you cook it.

The ingredients needed to make Slow cooker ratatouille:

1. Prepare 2 large onions
2. Get 2 large peppers
3. Make ready Small squash
4. Make ready 3 aubergines
5. Prepare 1 punnet mushrooms
6. Take Tin tomato purée
7. Get 1 pint water
8. Prepare Tablespoon basil

Stir in RED GOLD® Tomato Paste and stir to combine. 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.

Instructions to make Slow cooker ratatouille:

1. Chop all ingredients into chunks and add to the slow cooker, Add in the water, tomato purée and basil. Heat on high for at least 4 hours or low for longer. Serve as a side or main.

Dot with half of the tomato paste. Repeat layering process with remaining vegetables, spices and tomato paste. 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. If you're worried about the ratatouille being too watery, remove the slow cooker lid and cook on high for the last hour.

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