Slow Cooker Ratatouille

Time = 10 min prep + 50 min cook
Servings = 6-8
Calories = unknown
From = The Perfect Pantry

Ingredients

• 1/4 cup olive oil
• 2 red onions, chopped
• 3 yukon gold potatoes, chopped
• 3 cloves garlic, smashed
• 2 small eggplants, ends trimmed and cut into large chunks
• 3 small zucchini, ends trimmed and cut into large chunks
• 4 bell peppers (assorted colors), de-seeded and cut into large chunks
• 3 medium tomatoes, de-seeded and cut into large chunks
• 4 portobello mushroom caps, de-gilled and cut into large chunks
• 1/4 cup white wine
• 2 Tbsp fresh thyme leaves (can sub fresh oregano leaves)
• 3 Tbsp balsamic vinegar, or more to taste
• Koshar salt and fresh black pepper, to taste
• 2 Tbsp cornstarch
• 6 qt slow cooker

Directions

1. In large saute pan, add onions, potatoes and garlic. Cook, stirring occasionally for 3-4 min until onions just begin to get translucent. Add to slow cooker.

2. Add eggplant, zucchini, bell peppers, tomatoes, mushrooms, wine, and thyme leaves to slow cooker. Cook on LOW for 3.5 hrs, stirring occasionally.

3. Turn cooker to HIGH and add balsamic vinegar, salt, and pepper.

4. Mix cornstarch with 6 Tbsp water to make slurry. Cover and cook 20-30 min on HIGH.

5. Serve hot or at room temperature

Notes

• This recipe is very forgiving with regards to amount of ingredients or substitutions.
• Serving suggestions
  • as a pasta sauce
  • as an omelet filling
  • mix in beans and make a salad