1. Place the eggplant cubes in a colander, sprinkle with salt, and let it sit for about 20 minutes to draw out the bitterness. Rinse with water and pat dry with paper towels.
2. In the bottom of your slow cooker, spread out the onion and garlic. Layer the eggplant, zucchini, yellow squash, and bell pepper on top.
3. In a small bowl, combine the crushed tomatoes, tomato paste, basil, thyme, oregano, salt, and pepper. Stir to mix well.
4. Pour the tomato mixture over the layered vegetables in the slow cooker.
5. Drizzle the olive oil over the top of the vegetables.
6. Set the slow cooker to low and cook for about 6 hours, or until the vegetables are tender and the flavors have melded together wonderfully. You can also cook on high for about 3 to 4 hours if you’re in a pinch.
7. Give the ratatouille a gentle stir, being careful not to break the tender vegetables, and adjust the seasoning to your taste before serving.
TASTY RED VELVET CAKE
Oreo-Stuffed Cinnamon Rolls: A Sweet Breakfast Surprise – A Decadent Treat That Will Blow Your Mind
COOKED SALMON
I was HORRIFIED to see my MIL bathing my son in a sink, WHERE WE WASH THE DISHES
CHOCOLATE VANILLA MARBLE CUPCAKES
Breaking: Shaq Bans Members of The View from His Restaurants, Saying ‘They’re Toxic in Nature’
Candace Owens and Roseanne Barr Team Up for New CBS Show: Exploring Realism in Television.
5 Amazing Cheese Filled Balls Recipe
Are you looking for a method to effectively manage your blood sugar levels that is both enjoyable and nutritious?