by Molly Jo Realy @MollyJoRealy
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 bread sticks, 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!
VEGETABLE INGREDIENTS:
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
OIL INGREDIENTS:
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 crock pot 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.
And Frankly, My Dear… that’s all she wrote!
