Easy Crackpot Ratatouille

Ingredients:

• 4 sliced zucchini
• 2 halved, sliced onions
• 2 tomatoes, cut into ½ inch wedges
• 6 oz tomato paste
• 1 sliced eggplant, cut into 2 inch pieces
• 2 chopped green bell peppers
• 1 teaspoon dried basil
• 2 teaspoons salt
• ½ teaspoon black pepper
• 2 minced garlic cloves
• ½ teaspoon oregano
• ¼ cup olive oil
• 1 teaspoon white sugar
• 2 tablespoons chopped fresh parsley
• ¼ teaspoon red pepper flakes (optional)

Cooking Instructions:

1. Layer half the onion, eggplant, zucchini, garlic, bell peppers, and tomatoes in the crockpot, in that order.
2. Sprinkle half the oregano, basil, sugar, salt, pepper, and parsley over them, as well as the red pepper if using.
3. Dot half the tomato paste on top.
4. Repeat the layering and drizzle with oil.
5. Cover and cook for 8 hours on low.
6. Serve hot as an entrée or side dish, perhaps with parmesan flakes.
7. Refrigerate for a few days or freeze for up to 6 weeks.

Source : Amazing Soup Recipes

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