Servings: 6 to 8
Ratatouille is one of those dishes that gets tastier as it sits. I often make this the night before I plan to serve it and let the flavors meld as it rests in the refrigerator, then I warm it a touch just before serving. Ratatouille is delicious served with grilled crusty bread.
Heat the oil in a small skillet over medium heat until shimmering. Add the garlic, remove from the heat, and let cool 5 minutes. Stir in the tomato paste until smooth.
Combine the eggplant, tomatoes, onion, bell peppers, zucchini, and yellow squash in a 6-qt. slow cooker. Add the tomato paste mixture, 1-1/4 tsp. salt, and 1/4 tsp. black pepper; stir well. Cover and cook on low until the vegetables are tender, about 5 hours. Remove the lid, and continue cooking until some of the liquid evaporates, about 30 minutes. Stir in the basil, season to taste with salt and black pepper, and serve.
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