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Slow Cooker Ratatouille with Fresh Basil

Discover the comforting flavors of Rustic Slow Cooker Ratatouille, a traditional French dish that celebrates the vibrant produce of summer. This hearty recipe brings together fresh vegetables like eggplant, zucchini, and bell peppers, all slow-cooked to perfection. Ideal for busy lifestyles, it allows for effortless preparation and rich flavor development. Explore the history, health benefits, and easy steps to create this delicious meal that showcases the beauty of seasonal ingredients and the joy of sharing with loved ones.
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Ingredients
  

1 medium eggplant, diced

1 zucchini, sliced

1 yellow squash, sliced

1 bell pepper (red or yellow), chopped

1 medium onion, chopped

3 cloves garlic, minced

1 can (15 oz) diced tomatoes, with juices

1 tablespoon tomato paste

2 teaspoons dried oregano

1 teaspoon dried thyme

1/2 teaspoon red pepper flakes (optional, for heat)

3 tablespoons olive oil

Fresh basil leaves, roughly chopped (for garnish)

Salt and pepper, to taste

Instructions
 

Prep the Vegetables: Begin by washing and chopping the eggplant, zucchini, yellow squash, bell pepper, and onion. Mince the garlic and set aside all the prepared ingredients.

    Layering Ingredients: In the slow cooker, start by adding the diced eggplant as the base to absorb any excess moisture. Next, layer in the sliced zucchini, yellow squash, and chopped bell pepper evenly over the eggplant.

      Add Aromatics: Sprinkle the chopped onion and minced garlic over the vegetables. This will enhance the flavor profile as the dish cooks.

        Combine Tomatoes: In a bowl, mix the canned diced tomatoes (with their juices), tomato paste, dried oregano, thyme, red pepper flakes (if using), and olive oil. Season generously with salt and pepper. Blend well until the mixture is thoroughly combined.

          Pour and Cook: Pour the tomato mixture over the layered vegetables in the slow cooker. Do not stir, as this will allow the vegetables on the bottom to cook evenly. Cover the slow cooker with its lid.

            Cooking Time: Set the slow cooker to low for 6-8 hours or high for 3-4 hours. The vegetables should be tender and melded together beautifully.

              Finish and Garnish: Once cooked, taste and adjust seasoning with more salt and pepper if needed. Stir gently just to combine the layers before serving.

                Serve with Fresh Basil: Serve the ratatouille warm, garnished with fresh basil leaves for an aromatic finish. This dish pairs wonderfully with crusty bread, over rice, or as a standalone meal.

                  Prep Time, Total Time, Servings: 15 min | 6-8 hours | 4 servings