1 Eggplant, chopped (peeled or unpeeled)
2 Tomatoes, chopped coarse
2 small Zucchini, sliced
1 Green bell pepper in 1" pieces
1 large Onion, chopped
3 Cloves garlic minced
1 teaspoon basil leaves
1 teaspoon oregano
(red pepper flakes, to taste)
In large bowl, combine all ingredients; mix well. Pour into slow cooker. Cover; cook on LOW for 8 - 10 hours.
Good hot or cold. I sometimes make bruschetta, by toasting Italian or French bread slices in the broiler with a large dollop of ratatouille on them....until bubbly. Sprinkle with Parmesan cheese if you like.
A quick "gourmet" lunch for your guests! Also good in tortillas, crepes or omelettes!