Slow Cooker Ratatouille
INGREDIENTS
- 1 small eggplant, diced
- 1 tsp salt
- 1 small zucchini, diced
- 1 yellow squash, diced
- 1 leek, sliced
- 1 large plum tomato, diced
- 1 medium shallot, diced
- 2 cloves garlic, diced
- 2 sprigs marjoram, chopped or 1 tsp dried
- 4 Tbsp chopped kalamatas
- 1/2 tsp EVOO
- 1 c veggie broth
- 1/2 tsp pepper
PREPARATION
- Place eggplant in a colander and sprinkle with salt. Let sit over the sink or a bowl for 15 minutes to release liquid.
- Rinse the salt off the eggplant and drain well.
- Place all the ingredients in a 5 quart slow cooker.
- Cover. Cook on HIGH for 4 hours.
( kroger.com )
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JMag Guthrie - 2018-01-02
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Topic revision: r1 - 2018-01-02 - JMagGuthrie