Ratatouille

Aren't these veggies gorgeous? It was so fun to make Ratatouille.
I'll have to confess it was my first time doing anything with an eggplant.

I didn't think it would all fit...but it did

This is what it looked like after cooking all night. I turned it on low before going to bed and it was done in the morning. The only problem was that I woke up at 2am to the most amazing smell ever! It actually smelled like meat was cooking. I had a hard time going back to sleep after that b/c it made me hungry =)

I grated fresh Parmesan cheese (the best!) and served it with pasta. WOW was it good!

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Ingredients

• 2 large onions, cut in half and sliced
• 1 large eggplant, sliced, cut in 2 inch pieces
• 4 small zucchini, sliced
• 2 garlic cloves, minced
• 2 large green bell peppers, de-seeded and cut into thin strips
• 2 large tomatoes, cut into 1/2 inch wedges
• 1 (6 ounce) can tomato paste
• 1 teaspoon dried basil
• 1/2 teaspoon oregano
• 1 teaspoon sugar
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 1/4 cup olive oil
• red pepper flakes, to spice it up

Directions

1. Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
2. Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies.
3. Dot with half of the tomato paste.
4. Repeat layering process with remaining vegetables, spices and tomato paste.
5. Drizzle with olive oil.
6. Cover and cook on LOW for 7 to 9 hours.
7. Place in serving bowl and sprinkle with freshly grated Parmesan cheese.
8. Refrigerate to store.
9. May freeze up to 6 weeks.