Easiest Way to Make Delicious Slow Cooker Ratatouille

Slow Cooker Ratatouille.

You can Have Slow Cooker Ratatouille using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Slow Cooker Ratatouille

1. It's 1/4 cup of olive oil.
2. What You needis 2 of red onions, chopped.
3. What You needis 3 of Yukon Gold potatoes, chopped.
4. What You needis 3 large of garlic cloves, peeled and smashed.
5. It's 2 small of eggplant, ends trimmed, cut into large chunks.
6. Lets Go Prepare 3 small of zucchini, ends trimmed, cut into large chunks.
7. Lets Go Prepare 4 of bell peppers (assorted colors), seeded, cut into large chunks.
8. Lets Go Prepare 3 medium of tomatoes, seeded, cut into medium chunks.
9. Lets Go Prepare 1/4 cup of white wine.
10. What You needis 2 tbsp of fresh thyme leaves (or 1 Tbsp fresh oregano leaves).
11. What You needis 3 tbsp of balsamic vinegar, or more to taste.
12. What You needis 1 of Kosher salt and fresh black pepper, to taste.
13. What You needis 2 tbsp of arrowroot or cornstarch.

Slow Cooker Ratatouille instructions

1. In a large sauté pan or skillet, heat the oil over low heat, and add the onions, potatoes and garlic cloves. Cook, stirring occasionally, for 3-4 minutes, until the onions just begin to get translucent and the garlic hasn't begun to brown. Transfer the contents to a 6- or 7-quart slow cooker..
2. Add the eggplant, zucchini, bell peppers, tomatoes, mushrooms, wine and thyme leaves. Cook on LOW for 3-1/2 hours, stirring once during that time..
3. Turn the cooker to HIGH, and add the balsamic vinegar. Season with salt and pepper to taste..
4. Mix the arrowroot or cornstarch with 6 tablespoons of water, to make a slurry. Pour that into the slow cooker and stir. Cover, and cook for 15-20 minutes on HIGH. The liquid in the cooker will be slightly thickened (and it will thicken more if you let the ratatouille chill in the refrigerator)..
5. Serve hot, at room temperature, or cold..
6. credit to: http://www.theperfectpantry.com/.