Place eggplant in strainer and sprinkle with salt; let stand for at lest 20 minutes then press out as much liquid as possible.
In a crock pot combine eggplant, onion, bell pepper and mushrooms. Drain tomatoes and stir into veggies with tomato sauce. Add pepper and Italian seasoning.Cook on high for three hours, then on low for 5 hours.
Add squash the last 45 minutes of cooking time. Before serving stir in basil. Drizzle with olive oil before serving.
Originally Submitted
7/12/2008
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