Ratatouille can be notoriously tricky to make. Its unique blend of vegetables, coupled with its complex French heritage and cooking method, make it a potent meal that’s as tricky to make as it is delicious.

However, this three-hour crockpot recipe simplifies the process and makes it feasible to serve up a world class dish that’s guaranteed to delight guests.

Ingredients

• 1 eggplant
• 1 can diced or stewed or whole tomatoes
• 1-2 zucchini
• 1-2 yellow squash (optional)
• 1 medium yellow onion
• 1-2 medium fresh tomatoes
• 1 green bell pepper
• 2-3 cloves garlic chopped
• fresh basil leaves – chopped
• 1 tsp oregano
• 1/2 tsp salt
• optional – mozarella cheese (shredded)

Method

1. Coarsely chop up 1 eggplant, 1 green bell pepper, 1-2 zucchini, 1-2 yellow squash (optional), 1 small-med yellow onion,and a few tomatoes.
2. Put ingredients into crock pot, along with 1 can of diced, stewed or whole tomatoes (does’t really matter which). Also add 2-3 cloves of garlic, about 1/2 tsp salt, 1 tsp oregano and fresh basil.
3. Cook on high for 2 and 1/2 – 3 hours or until everything is very soft. Serve alone or over pasta. You can serve with sprinkled shredded mozzarella cheese – serve when hot.