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Discover the vibrant flavors of the Mediterranean with this Slow-Cooked Mediterranean Delight: Crockpot Eggplant Ratatouille. This hearty dish combines the fresh tastes of summer vegetables with the rich aromas of herbs and spices, making it a perfect meal for any occasion. Whether you're a seasoned cook or new to the kitchen, this recipe is both simple and rewarding, providing a nutritious option for your family and friends. The beauty of ratatouille lies not only in its delicious flavor but also in its versatility; it can be served as a main course, a side dish, or even a topping for grains like quinoa or rice. With its ability to embrace seasonal vegetables, this dish is ideal for those looking to explore the natural bounty of fresh produce.

Crockpot Eggplant Ratatouille

Discover the rich flavors of the Mediterranean with this easy Slow-Cooked Mediterranean Delight: Crockpot Eggplant Ratatouille. Packed with fresh summer vegetables, aromatic herbs, and hearty chickpeas, this dish is both nutritious and satisfying. Perfect for any occasion, it can be served as a main course or a side. Embrace the season’s bounty and enjoy the vibrant tastes that make ratatouille a timeless favorite. Cooking and sharing this delightful recipe will elevate your family gatherings and impress your friends!
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Ingredients
  

2 medium eggplants, cubed

2 medium zucchinis, sliced

1 large bell pepper (red or yellow), diced

1 large onion, chopped

4 cloves garlic, minced

4 medium tomatoes, diced (or 1 can of diced tomatoes)

1 can (15 oz) chickpeas, drained and rinsed

1/4 cup olive oil

2 teaspoons dried oregano

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh basil leaves, for garnish

Instructions
 

Prep the Vegetables: Start by washing and preparing the eggplants, zucchinis, bell pepper, and onions. Cube the eggplants, slice the zucchinis, and dice the bell pepper and onions.

    Sauté the Garlic: In a small skillet over medium heat, add 2 tablespoons of olive oil and sauté the minced garlic until it's fragrant and slightly golden, about 1 minute. This step enhances the flavor!

      Layer in the Crockpot: In the crockpot, layer the cubed eggplants, sliced zucchinis, diced bell pepper, chopped onions, and diced tomatoes (if using fresh). Add the chickpeas for protein.

        Season the Mixture: Drizzle the remaining olive oil over the vegetables. Sprinkle with dried oregano, thyme, smoked paprika, and season generously with salt and pepper. Add the sautéed garlic to the mixture.

          Mix and Set: Gently stir all the ingredients in the crockpot to ensure everything is well combined. Cover with the lid.

            Cook Low and Slow: Set your crockpot on low for 6-8 hours or on high for 3-4 hours, until all the vegetables are tender and the flavors have melded together.

              Taste and Adjust: Once cooking time is complete, taste the ratatouille and adjust seasoning if necessary. You can add more salt, pepper, or herbs according to your preference.

                Serve and Garnish: Serve the ratatouille warm over rice, quinoa, or crusty bread. Garnish with fresh basil leaves for an aromatic finish.

                  Prep Time, Total Time, Servings: 15 mins | 6-8 hours | 6 servings.