Slow-Cooker Ratatouille

Name: Slow-Cooker Ratatouille
Yield: Serves 8 to 10
Ingredients: 2 pounds, eggplant, cut into 1/2-inch pieces; 3 , zucchini (8 ounces each), quartered lengthwise and cut into 1-inch pieces; 2 , red bell peppers, stemmed, seeded, and cut into 1/2-inch pieces; 2 , onions, chopped; 1/2 cup, extra-virgin olive oil; 1 tablespoon, sugar; 2 , garlic cloves, minced; 2 teaspoons, herbes de Provence; 1 (28-ounce) can, diced tomatoes, drained; 1/4 cup, all-purpose flour; , Salt and pepper; 1/4 cup, grated Parmesan cheese; 1/4 cup, chopped fresh basil

Vegetables
Slow Cooker
Stews

By Carolynn Purpura MacKay ･ Appears in Cook's Country August/September 2013

Normally, ratatouille cooks uncovered to let moisture evaporate. So how do you get this summery vegetable stew to work in the slow cooker, where the lid stays on the whole time?

SERVES 8 to 10

TIME 4 hours on low

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