I’m the first to admit, whenever I hear “Ratatouille” I think of Remy the Rat and Alfredo Linguini from the Disney movie. That is, in fact, what inspired my first attempt at making this dish.
This dish is super easy, super cheap, and super delicious. It can be eaten as a main dish with breadsticks, or tossed onto pasta. I add the cooked veggies onto crust and sauce for a homemade pizza. It freezes great, and reheats in the microwave. However you choose, enjoy!
1 medium eggplant
2 medium zucchini
2 cups cut mushrooms
5 Roma tomatoes
1 medium onion
1 green bell pepper
1 red or yellow bell pepper
1/2 cup extra virgin olive oil
2 to 4 fresh pressed garlic cloves (depending on size and how much garlic you like)
1 TBSP dried Italian seasoning mix (I prefer Pampered Chef or McCormick)
Chop all vegetables and set half of each aside. Layer the first half of each in the crockpot in this order: Eggplant, zucchini, mushroom, tomato, onion, bell peppers.
In a small bowl, combine olive oil, pressed garlic, and Italian seasonings. Mix well. Drizzle half over the layered vegetables.
Repeat the layers of vegetables, drizzle with remaining oil mix.
Cover, and let sit on medium low for 5 or more hours, or on high for 2 hours. Stir halfway to blend juices, vegetables, and oil.
This recipe has been entered in the 2012 TidyMom and AddSomeLife #DishOnDinner giveaway.
This recipe has been entered in the 2011 Holiday Recipe Exchange – Crock Pot Recipes – giveaway. “Come join the fun at the My Baking Addiction and Good Life Eats Holiday Recipe Swap sponsored by West Bend.“