1medium Yellow Squash,or another zucchini (about ½ lb)
¼cupthinly sliced Basil
Instructions
Make the sauce by heating the olive oil in a large skillet over medium heat. Saute the garlic and onions until the onions are translucent.
Add the yellow peppers and continue to saute until soft.
Stir in the tomato paste, and cook for a minute before adding the diced tomatoes, herbs, and olives if using.
Reduce the heat to low, and simmer for about 5-10 minutes, until the sauce thickens.
While the sauce is cooking, dice the eggplant, zucchini, and squash into cubes about ½ inch, and add them all to your slow cooker.
When the sauce is thick, pour over the vegetables in the slow cooker, and stir to combine.
Slow cook on high for 4 hours, or low for 6 hours. If you like your ratatouille less soupy, remove the lid of the slow cooker in the last 30 minutes of cooking to allow evaporation.
Just before serving, stir in ¼ cup of thinly sliced fresh basil, or more if desired.
Serve with crusty bread, or on whole grain pasta or polenta.