- In a large sauté pan over medium heat, warm oil.
- Add onions and garlic; sauté until tender but not brown, about 10 minutes.
- Transfer to slow cooker.
- Add tomatoes, zucchini, eggplants, bell peppers, broth, thyme, oregano, parsley, salt and pepper to the slow cooker.
- Stir to combine.
- Cover and cook on HIGH for 4 hours or on LOW for 8 hours.
- Set aside 2 cups (or more) of ratatouille and store the rest for later.
- Prepare pasta al dente according to package directions; drain.
- Toss with 2 cups reserved ratatouille.
Serves 4.
Storage tip: Cool ratatouille to room temperature. Store in airtight containers or heavy-duty resealable plastic bags in the refrigerator for up to 2 days or in the freezer for up to 2 months.
Approximate Nutrient Analysis per serving:
750 calories, 17 g fat, 3 g saturated fat, 0 mg cholesterol, greater than 1200 mg sodium, 132 g carbohydrate, 15 g fiber, 26 g sugar, 24 g protein
