The old me would say, “I can’t even pronounce it, there’s no way I can cook it.” The new me says, “Try anything.” (IN THE CROCK POT!) Turned out beautiful, colorful and highly nutritious. I had some fresh green beans that were about to go, so as my grandmother (the one who wasn’t a fabulous cook but did raise and feed 7 children) would say, “Throw it in there. No need to waste.”
Cooks on LOW 5 to 6 hours. Serves 8 to 10.
What you’ll need:
1 eggplant, cubed
1 and 1/2 cup chopped squash
2 tomatoes, chopped but leave on skin
2 (8 oz) cans of tomato sauce with basil, garlic and oregano
1–15 oz. can no salt added tomato sauce
1 green pepper, chopped
1 cup onion, chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
4 garlic cloves, chopped
3 cups fresh green beans (optional)
1 and 1/2 tablespoons dried basil
Shredded parmesan cheese
How to make it:
1. Chop all the vegetables that need to be chopped.
2. Place all ingredients in slow cooker.
3. Cover and cook on LOW for 5 to 6 hours, or until green beans are tender.
4. Serve in pretty bowls and sprinkle with cheese.
End Result:
Flavorful and colorful. You don’t have to add the green beans if you want to make the “real thing.” But I say if you have any other vegetables you want to throw in there, have at it. I served mine with a side of fresh Irish Soda bread I made in the bread machine. Good light summer meal!
Other fantastic green bean and ratatouille recipes:
- Green Bean Weekend (betweennaptimeandneville.wordpress.com)
- Lamb Chops with Ratatouille (chefsinshortsrecipes.wordpress.com)
- Green Beans with tomatoe sauce – Fasolia Khadra Bzayt (procrastinatorcook.wordpress.com)
- Stuffed Tomatoes w/ Green Beans (paleohousewifeproblems.wordpress.com)
Jennifer
G.I. Crockpot 
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