Ratatouille

Ratatouille in slow cooker
from Ellen's kitchen, thanks to Cook's Country

Ingredients:

• 2 lbs eggplant, cut into 1/2 inch pieces
• 3 zucchini, quartered lengthwise and cut into 1 inch pieces
• 2 red bell peppers, stemmed, seeded, and cut into 1/2 inch pieces
• 2 onions, chopped
• 6 tbs extra virgin olive oil
• 1 tbs sugar
• 2 garlic cloves, minced
• 2 tsp herbes de Provence (or 1 tsp dried rosemary and dried thyme)
• 1 (28 oz) can diced tomatoes, drained
• 4 large portobello mushrooms, cleaned and cut into 1" square pieces
• 1/4 cup all purpose flour
• salt and pepper
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil

Adjust:

• oven rack 4 inches from broiler and heat broiler.  Line 2 rimmed baking sheets with aluminum foil and spray with vegetable oil.  

Combine:

• eggplant, zucchini, bell peppers, onions, oil, sugar, garlic, and herbes de Provence in large bowl.  Divide vegetables evenly between prepared sheets and spread in single layer.  Broil, one sheet at a time, until vegetables begin to brown, 10-12 minutes.  Transfer broiled vegetables and tomatoes to slow cooker.

Stir:

• flour, 2 1/2 tsp salt, 1 tsp pepper into vegetables in slow cooker.  Cover and cook for 2 hours on low.  Add mushrooms and cook for 2 more hours.  Stir in Parmesan and basil.  Season with salt and pepper to taste.  Serve.