Slow Cooker Ratatouille With Sausage Recipes

RATATOUILLE WITH SAUSAGE

Steps:

• Cut eggplant into 2-in. x 1/2-in. strips; place in a bowl. Add zucchini and flour; toss to coat. , In a large skillet, heat 1 tablespoon of oil over medium heat; cook eggplant and zucchini in small batches until lightly browned, add oil as needed. Transfer vegetables to a greased shallow 3-qt. baking dish. , In the same skillet, saute onions and garlic until tender; spoon over eggplant mixture. Brown sausage in the skillet; drain. Cover and cook over low heat for 15-20 minutes or until no longer pink., Meanwhile, in another skillet, saute green peppers for 3 minutes. Add the tomatoes, water and seasonings; cook on high for 2 minutes. Reduce heat; cover and simmer for 5 minutes. Drain sausage; place over onions. Top with green pepper mixture. , Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese; bake 10 minutes longer or until cheese is melted.

SLOW COOKER RATATOUILLE

Steps:

• Heat the oil in a large frying pan and fry the onion for 8 mins until translucent. Add the garlic and fry for 1 min. Turn the heat to medium-high, add the aubergines and fry for 5 mins until golden. Stir in the courgettes and peppers and fry for 5 mins more until slightly soft. Add the tomato purée, fresh tomatoes, herbs, canned tomatoes, vinegar, sugar and 1 tsp salt and bring to the boil.
• Transfer to the slow cooker and cook on low for 5-6 hours or until everything is soft and the sauce has thickened. Season, scatter over some extra basil, and serve with sourdough, if you like.

SAUSAGE RATATOUILLE

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove and cut into 1/2-inch slices., In the same skillet, in batches cook the beans, green peppers, onion, shallots and garlic in butter and oil over medium heat until tender. Stir in the zucchini, tomatoes, sugar, salt, pepper, pepper flakes and allspice. Cook and stir for 6-8 minutes or until vegetables are tender., Stir in sausage and parsley; heat through. Sprinkle with cheese. Serve with rice.

SLOW-COOKER RATATOUILLE

Steps:

• Place eggplant in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand for 30 minutes. Rinse and drain well. Transfer to a 5-qt. slow cooker coated with cooking spray., Stir in the tomatoes, zucchini, onions, green and yellow peppers, olives, tomato paste, basil, garlic, pepper and remaining salt. Drizzle with oil. Cover and cook on high until vegetables are tender, 3-4 hours.

SLOW COOKER RATATOUILLE

Steps:

• Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Brown half of eggplant lightly on all sides, 5 to 7 minutes; transfer to slow cooker. Repeat with 1 tablespoon more oil and remaining eggplant.
• Transfer to slow cooker. Working in two batches, repeat sauté with 2 tablespoons more oil and zucchini; transfer each batch to slow cooker.
• Heat remaining 2 tablespoons oil in skillet over medium-high heat until shimmering. Add onions, bell peppers, garlic, and thyme and cook until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in reserved tomato juice, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
• Stir tomatoes into slow cooker. Cover and cook until vegetables are tender, 4 to 6 hours on low. Stir in basil, season with salt and pepper to taste, and serve with Parmesan. (This dish does not hold well on warm setting.).

RATATOUILLE IN THE SLOW COOKER

Steps:

• Combine zucchini, eggplant, onions, tomatoes, bell peppers, garlic, vegetable broth, olive oil, salt, pepper, thyme, and oregano together in a slow cooker. Cover.
• Cook on High heat until vegetables are tender and cooked down, about 4 hours, or on Low heat for about 8 hours.

RATATOUILLE IN THE CROCK POT

Steps:

• Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
• Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies.
• Dot with half of the tomato paste.
• Repeat layering process with remaining vegetables, spices and tomato paste.
• Drizzle with olive oil.
• Cover and cook on LOW for 7 to 9 hours.
• Place in serving bowl and sprinkle with freshly grated Parmesan cheese.
• Refrigerate to store.
• May freeze up to 6 weeks.