Ratatouille in the crock pot

INGREDIENTS

• 1 tsp black pepper
• 1 tsp salt
• 2 onions
• 1 eggplants
• 4 zucchini
• 2 cloves garlic
• 2 green bell peppers
• 2 tomatoes
• 6 ounce tomato paste
• 1 tsp dried basil
• half tsp oregano
• 1 tsp granulated sugar
• 2 tbsp parsley
• a quarter cup olive oil
• a quarter cup cayenne pepper
• 0.4 oz parmesan cheese

TOOLS

• 1 grater
• 1 knife
• 1 mortar
• 1 crock pot
• 1 serving bowl
• 1 lid

Shred Parmesan cheese using a grater.

Cut onions and slice them in half. Slice the halved onions. Slice eggplants into 2-inch pieces. Slice zucchini.

Mince garlic using a mortar and pestle to get a minced garlic paste.

Remove the seeds from the green bell peppers, then cut them into thin strips. Cut the tomatoes into wedges. Chop the parsley.

Put half of the sliced onions in a crock pot. Add half of the sliced eggplant to the crock pot on top. Add half of the sliced zucchini. Add half of minced garlic. Sprinkle half tsp of dried basil over it and then sprinkle a quarter tsp oregano over it as well. Then sprinkle 1/2 tsp sugar and then add 1/2 chopped parsley. Then add 1/2 tsp salt and black pepper each to taste, mix well. Add one can of tomato paste or sauce evenly distributed. Drizzle olive oil all around, cover with lid and cook for 8 hours in low heat setting. Once done, remove lid from, stir gently once more for even distribution before serving.

Transfer cooked ratatouille to serving bowl. Add cayenne pepper and grated parmesan cheese to serving bowl..

It’s ready to be served !