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Slow Cooker Ratatouille
Andrew Fowler

Slow Cooker Ratatouille

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Prep Time 25 minutes
Cook Time 7 hours
Total Time 7 hours 25 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 large eggplant about 1 1/2 lbs, cut into 1 1/2-inch cubes
  • 2 medium zucchini cut into 1-inch half-moons
  • 2 bell peppers cut into 1-inch pieces
  • 1 medium yellow onion chopped
  • 1 can 28 oz no-salt-added diced tomatoes
  • 2 cans 15 oz each no-salt-added chickpeas, drained and rinsed
  • 3 garlic cloves minced
  • 2 tsp olive oil
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 3/4 tsp fine salt
  • 1/2 tsp black pepper
  • 1 tbsp red wine vinegar
  • 1 cup dry whole-wheat couscous
  • 1 1/4 cups water for couscous

Method
 

  1. Combine eggplant, peppers, onion, tomatoes with juices, chickpeas, garlic, oil, basil, oregano, salt, and pepper in a 6-quart slow cooker.
  2. Cover; cook on low 5 hours until eggplant is mostly tender.
  3. Stir in zucchini. Cover; cook on low 1 1/2 to 2 hours more until vegetables are tender but intact. Stir in vinegar.
  4. Boil 1 1/4 cups water in a small saucepan. Stir in couscous, cover, remove from heat, and rest 10 minutes.
  5. Fluff couscous with a fork; divide among 6 shallow bowls.
  6. Spoon ratatouille and chickpeas over couscous, adding a little tomato cooking liquid to each serving.