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Slow Cooker Ratatouille With Sausage

The best slow cooker is easy to use, with intuitive controls and a variety of cooking modes for maximum flexibility.

Recipe Summary Slow Cooker Ratatouille With Sausage

I made up this slow cooker ratatouille recipe when I had bought too many squash! I served it in soup bowls over noodles. My kids loved the Parmesan cheese on top. It would be great with a side of garlic bread and a salad, too! I'm not sure if it's done the way the French would do it, but it sure is tasty! It's more like a very chunky tomato sauce, and it's great over ride or wide noodles. The wide noodles catch the sauce better than spaghetti would.

Ingredients | Best Slow Cooker Australia

3 (4 ounce) links mild Italian sausage

2 zucchini, sliced 1/4-inch thick

2 yellow summer squash, sliced 1/4-inch thick

1 medium eggplant, sliced 1/4-inch thick

1 medium onion, chopped

1 yellow bell pepper, chopped

¼ cup olive oil

¼ cup herbes de Provence

2 teaspoons salt, or to taste

½ teaspoon ground black pepper, or to taste

1 (28 ounce) can crushed tomatoes

¼ cup grated Parmesan cheese, or to taste

Directions

Place sausage links in a nonstick skillet over medium heat; cook until browned, 3 to 4 minutes per side. Cool briefly and slice into rounds.

Combine zucchini, summer squash, eggplant, onion, and bell pepper in a large bowl. Add oil, herbes de Provence, salt, and pepper; toss to coat vegetables.

Place 1/3 of the vegetables in a slow cooker; layer 1/3 of the sausage and 1/3 of the crushed tomatoes on top. Repeat layers.

Cover and cook on Low, about 8 hours. Sprinkle with Parmesan cheese to serve.

Red bell pepper may be used in place of yellow, if preferred.

Don't be stingy with the herbs--I think slow cooking needs additional seasoning to make it taste seasoned enough when it's done. Italian seasoning, parsley, oregano, or basil--or any other herbs you like or have--may be substituted for herbes de Provence, if desired.

Info | Best Slow Cooker Australia

prep: 30 mins cook: 8 hrs 10 mins total: 8 hrs 40 mins Servings: 6 Yield: 6 servings

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