Here is the part of the post where I make some cute remark about the Ratatouille movie — except I didn’t see it, so just pretend that said remark is here.
Also here is the part of the post where I apologize for not having a picture. The fact is, I simply just forgot to take one, so I don’t have a photo to show you. But you can visit the original recipe here at Recipezaar where there are a few pictures there from others who have made this dish. I think they ended up looking better than mine did anyway.
Now that we’ve got that out of the way, this is an easy and healthy dish that is chock full of vegetables and which JW said he would eat again. Translation: Success! You can vary the vegetables depending on what you like or don’t like. I, for one, would have loved to add a whole bunch of mushrooms to this dish. But that would result in my eating it all by myself, and I thought that might be a tad selfish.
I boiled some pasta (whole wheat in our case, but not necessary if you’re not crazy about it) and actually added it straight to the pot with the ratatouille, then we topped with parmesan cheese. But you could do a lot of different things with this. It would probably be great over rice, or even as a side dish.
This also makes A LOT. I halved the recipe and it was more than enough for us, plus I would have really had to cram it down to get it to all fit in my crockpot if I’d made the whole recipe. That said, the recipe says it freezes well, so it wouldn’t have been so bad.
Crockpot Ratatouille (Original recipe here)
- 2 large onions, cut in half and sliced
- 1 large eggplant, sliced, cut in 2 inch pieces
- 4 small zucchini, sliced
- 2 garlic cloves, minced
- 2 large bell peppers, de-seeded and cut into thin strips (orig. recipe called for green, I used red)
- 2 large tomatoes, cut into 1/2 inch wedges
- 1 (6 ounce) can tomato paste
- 1 teaspoon dried basil
- 1/2 teaspoon oregano
- 1 teaspoon sugar
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1/4 cup olive oil
Dot with half of the tomato paste.
Drizzle with olive oil.