Ratatouille with beans

Ingredients

1 tablespoons olive oil

4 cloves garlic, minced

4 small Italian eggplants, peeled and chopped into 3/4 to 1 inch dice

1 red pepper, seeded and cut into 3/4 to 1 inch dice

1 yellow pepper, seeded and cut into 3/4 to 1 inch dice

1 orange pepper, seeded and cut into 3/4 to 1 inch dice

3 small zucchini, cut into 3/4 inch dice

1 yellow onion, cut into 1/2 inch dice

15 to 20 ounces beans (garbanzo, great northern, navy), canned, rinsed

2 cups tomatoes, crushed

1/4 cup fresh basil

2 tablespoons fresh thyme, chopped

1/2 to 1 tablespoon crushed red pepper flakes, according to taste

salt and pepper, to taste

Directions

1. Spray olive oil in sauté pan. Add garlic and onion and heat until translucent. Add eggplant; season with salt and pepper and sauté for 1-2 minutes. Turn heat to low and cover to soften, about 4-5 minutes. Transfer to slow cooker or large deep casserole.
2. Add peppers, zucchini, and garbanzo beans to slow cooker or large deep casserole.
3. In a separate bowl, combine tomatoes, basil, thyme, red pepper flakes and remaining 2 tablespoons of olive oil. Blend and pour into slow cooker or large deep casserole. Mix to combine.
4. Crock Pot, temp high for 4½-5 hours, until vegetables are softened or cover with foil and lid and bake in oven on 350 degrees for 1 hour.
5.   Adjust seasoning and serve.  Garnish with cilantro or basil.

Adapted from Rival Crock Pot Slow Cooker Recipes for All Occasions