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?
WHY THIS RECIPE WORKS
The slow cooker is tailor-made for long-cooked stews, but this Provençal dish is chock-full of watery vegetables, and the cooker doesn’t allow for any evaporation—a recipe for bland, runny ratatouille. Draining the canned tomatoes was a goo...