We’ve been growing eggplant in our garden this year for the first time and I cannot believe how well it’s doing! So much so that I’m starting to exhaust my resources with what to do with eggplant. I mean you can only make so much eggplant parm. So this week I went to my favorite slow cooker ratatouille recipe. Easy, simple, and tastes amazing!
I gotta say though, the one reason why I hadn’t shared this recipe on the blog yet was because I can never get a good photo of this ratatouille. Seriously. I can’t. So if the photos don’t look as appetizing as some of my other dishes, don’t be scared away! This truly is a delicious vegetarian dish that I love.
And if you have any other eggplant recipes to suggest please send them my way! I’ll be needing them.
Slow Cooker Ratatouille Recipe
- 1 medium eggplant
- 2 zucchini
- 1 onion
- 1-2 cloves garlic, minced
- 2 tomatoes
- 1/4 cup pesto
- salt and pepper to taste
Dice up the eggplant, zucchini, onion and tomatoes. Add onion and garlic to a pan and saute for 1-2 minutes. When garlic gets fragrant add eggplant and zucchini. Sautee until onions are translucent.
Dump all of the veggies into your slow cooker and top with tomatoes. Cook on low for 4 hours. About 30 minutes before serving stir in pesto and add salt and pepper to taste.
Serve with some delicious corn cakes or corn bread and enjoy!