French Vegetable Ratatouille

[Guest guest]

French Vegetable Ratatouille

Source: Betty Crocker's Slow Cooker Cookbook

 

1 small eggplant (1 lb.), peeled and cut into 1/2 " cubes (about 5 cups)

4 medium tomatoes, cut into fourths

1 medium zucchini, sliced

1 medium onion, sliced

2 cloves garlic, finely chopped

1/4 cup chopped fresh parsley

2 Tbsp. olive oil

1 tsp. salt

1 tsp. dried basil leaves

1/4 tsp. pepper (optional)

 

Cover and cook on low heat for 6 to 8 hours or until vegetables are tender.

Serving Ideas : Serve over pasta, sprinkled with vegan Parmesan cheese, if

desired, and accompany with French bread.