Ratatouille With Chickpeas -- Crock-Pot

We enjoyed this even though I didn't have all the veggies but added another can of tomatoes (mine were 14.5 oz cans) and also added some macaroni (about 1/2 a box). Thanks for sharing!

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Followed instructions as printed. Extremely dried out.
I had to toss all the leftovers, no one was willing to eat any of it again

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I followed other's suggestions and only browned the onion first. I thought the eggplant was cooked well (not overcooked) after 4 hours on low. I think it might have created more liquid though as it cooked. It would have been good to serve this over rice for that reason. I used less salt and more parsley.

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I thought this was okay. It had great flavor, would definitely have preferred it w/some chicken. Follow previous reviews, like draining the tomatoes if you don't want it to be soupy and don't pre-cook the eggplant because it does get really soft. I also thought the chick peas would have been a little softer. I think this is good for a side dish or served w/rice or pasta. Not sure if I would make this again in such a large quantity. I would like to update my review. I put this over pasta the next day that I had left over and it was really good.

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Yum! Yum! Yum! Although I must say that I think the eggplant shouldn't be cooked in the skillet beforehand because afterwards in the crockpot it basically falls into mush. Oh and if you don't want it to be soupy with alot of juice then strain the canned tomatoes.

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This is one of those things that is good but you don't know how often you'll prepare it. I halved the recipe and it seemed like we still ate on it for days. :-) One time I served it over whole-wheat spaghetti. My husband thought it would be better if it had ground beef in it, although that would have defeated the purpose for me (cutting calories or WW points).

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Wow, this was delicious! I didn't have zucchini so used yellow squash and instead of a yellow pepper used red. I just loved this served over jasmine rice. Thanks for a recipe I will make again!

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This was such a delicious send-off for all of those summer veggies as we make our way toward fall! I used fresh tomatoes instead of canned, and probably a bit more eggplant than called for as I used two smallish ones. I served it over wheat couscous cooked in veggie broth, and the whole crew devoured it. We also enjoyed this with cheese on top (ours was a buttermilk cheese instead of parm). Thanks for sharing! Made for Veg Swap Sept 2011.

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I made this recipe with a couple of changes! I added 8 links of mild Italian sausage...added fresh tomatoes instead of canned....added a whole can of tomato paste and a small can of tomato juice to make up for lack of liquid. I loved the addition of the chickpea. To give it a bit more of a kick, I added about 1/2 tsp dried chili peppers and a pinch of sugar. I plan to make a casserole with penne pasta and grated cheese....and, if I get ambitious, I will make the rest up in a vegetable lasagna. Very versatile recipe and one that I would do again! Thanks for the posting!!

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YUM, YUM, YUM!! Loved doing it in the crockpot. Followed exactly except I didn't have any tomato paste. It was so, so good! I think I may have to make this alot more often. We had it over mushroom rice. Thanks for a great recipe!!

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