I scored quite a haul for a very cheap price at our local farmer's market this week, and I am eager to use up all of these beautiful veggies! Ratatouille seemed like a great way to combine a lot of them together and "eat the rainbow," so to speak, so I stuck it in the Crock Pot for a light, pre-workout dinner.
Farmer's Market Ratatouille
1 medium eggplant, diced
1 medium yellow summer squash, coarsely chopped
2 medium tomatoes, coarsely chopped
1 medium green bell pepper, finely chopped
1 small onion, finely chopped
8 oz can tomato sauce
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp minced garlic or 1 clove, minced
Combine all ingredients in the slow cooker and cook on low for 4-5 hours or high for 2 hours. Stir in snipped fresh basil just before serving, if desired.
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