Description
A simple and healthy ratatouille made in a crockpot with cannellini beans for added protein.
Ingredients
- 1 eggplant, diced
- 2 zucchinis, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Chop all vegetables and mince garlic.
- Add all ingredients to the crockpot.
- Stir to combine.
- Cook on low for 6 hours or high for 3 hours.
- Serve warm.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Add fresh herbs before serving for extra flavor.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: French