Slow Cooker Ratatouille

Name: Slow Cooker Ratatouille
Total time: 4 h 30 min
Ingredients: 1 small eggplant, diced into 1" pieces; 1 tsp. kosher salt; 1 small zucchini squash, diced into 1" pieces; 1 small yellow squash, diced into 1" pieces; 1 leek (white and pale green parts only), sliced; 1 large plum tomato, diced; 1 medium shallot, peeled and diced; 2 cloves garlic, peeled and diced; 2 sprigs marjoram, chopped; ¼ cup chopped Kalamata olives; ½ tsp. olive oil; 1 cup vegetable broth; ½ tsp. freshly ground black pepper

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Total: 270 minutes

Place eggplant in a colander and sprinkle with salt. Let the colander rest over the sink for 15 minutes. Rinse the salt off. Place all of the ingredients in a 4- to 5-quart slow cooker. Cover and cook on high for 4 hours.

Slow Cooker Ratatouille

Total: 270 minutes

Ingredients

Instructions

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