At this time of year, we have had zucchini in so many ways. And the squash and the eggplant are still coming in strong. I have a favorite easy way to use up this bounty that can easily be adjusted to taste and whatever veggies are on hand. The first night we had this over pasta with some browned Italian sausage. I eat it a lot for lunch with a little feta on top. And I've used it as a pizza sauce and toppings. Last weekend I put some on an open faced roll and melted a little cheese on top. YUM! I love this ratatouille!
Crock Pot Ratatouille
Layer in a crock pot
1 large onion, sliced
1 large eggplant, cut into bite sized pieces
1-2 zucchini, cut into bite sized pieces
1-2 yellow squash, cut into bite sized pieces
1-2 bell peppers, cut into bite sized pieces
8-16 ounces tomato sauce
Cook on low for 8-10 hours or high for 3-4 hours.
