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As a White Elephant gift, we received The Southern Slow Cooker Bible that has 365 crockpot recipes by Tammy Algood. One of the recipes that sounded great was the Summer Ratatouille which is what I decided to try out. Of course, being a crock pot recipe, this was very easy to make — here’s a look at our slow cooker ratatouille.

INGREDIENTS

• 1 eggplant, peeled and cut into 1/2″ cubes
• 1/8 teaspoon salt
• 2 carrots, peeled + chopped
• 2 red bell peppers, seeded + cut in large dice
• 10-oz mushrooms, quartered
• 2 large beefsteak tomatoes, peeled + coarsely chopped
• 8-oz tomato sauce
• 3/4 teaspoon black pepper
• 1/2 teaspoon garlic salt
• 1/4 teaspoon dried oregano
• 1 yellow squash, trimmed + cut into 1/2″ pieces
• 1 tablespoon chopped fresh basil

PREPARATION

Making this recipe is easy. Just put your eggplant in a colander and sprinkle the salt on it and set it aside for 20 minutes.

In a crock pot, add eggplant, red peppers, carrots, mushrooms, tomatoes, tomato sauce, black pepper, garlic salt, and oregano in a crock pot.

Then cover and cook on low for 4 hours. Add in the yellow squash and then cook on high for 1 hour.

Once the ratatouille was done, I ate it with a side of rice. We did end up adding a diced onion, and some vegan Italian sausage which made it a lot better.

I’m excited to try out more recipes from this cookbook since slow cooker recipes are usually pretty easy and I really like a warm meal in the winter time. ♡