Slow-Cooker Ratatouille

Name: Slow-Cooker Ratatouille
Yield: Serves 8 to 10
Cuisine: French
Ingredients: 2 pounds, eggplant, cut into ½-inch pieces; 1½ , zucchini, cut into 1-inch pieces; 2 , red bell peppers, stemmed, seeded, and cut into ½-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 teaspoon, instant tapioca; , Salt and pepper; 1/4 cup, grated Parmesan cheese; 1/4 cup, chopped fresh basil

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A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

SERVES8 to 10

TIME3 to 4 hours on low or 2 to 3 hours on high

Slow cooker size5 to 7 quarts

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

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—resulting in a bland, runny ratatouille. Draining the canned tomatoes was a g...

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