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

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Appears in Cook's Country August/September 2013

Vegetables

Slow Cooker

Stews

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?

SERVES8 to 10

TIME4 hours on low

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...

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