Easy Crock Pot Ratatouille

This quick and easy crock pot ratatouille recipe is an easy alternative to the standard ratatouille recipe. Cook on high for 3 hours.

What you need:

• 1 large eggplant, peeled and cut into 1″ chunks
  
• 2 medium onions, chopped
  
• 4 medium tomatoes, chopped
  
• 1 large green pepper, chopped
  
• 1 large red pepper, chopped
  
• 3 medium zucchini, sliced
  
• 3 garlic cloves, crushed
  
• 6 oz can tomato paste
  
• 1/4 c fresh basil, chopped
  
• 1/4 c olive oil
  
• 2 T dried basil
  
• 1 t dried thyme
  
• 1/2 t salt
  
• 1/4 t black pepper
  

What you do:

• Sprinkle the eggplant with salt.  
• Place on paper towels or in a colander to drain for 1/2 hour.  
• Press out excess moisture. 
• Rinse the eggplant with water and pat dry with paper towels.
  
• Place eggplant in 4-6 qt crock pot.  
• Add the onions, tomatoes, bell peppers, zucchini, olive oil, dried basil, thyme, garlic, black pepper and salt and mix thoroughly.
• Cook, covered, for 3 hours on high, or until the vegetables are tender but not mushy.  
• Stir in the tomato paste and fresh basil; serve.