Ratatouille With Chickpeas -- Crock-Pot

Submitted by Katzen

"A fresh tasting take on the classic french dish, done in a crockpot. From Canadian Living."

 

• Ready In: 4hrs 15mins
• Ingredients: 15
• Serves: 6

ingredients

• 14.79 ml vegetable oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 1419.54 ml eggplants, cubed (one large)
• 9.85 ml basil (dried)
• 4.92 ml oregano (dried)
• 2.46 ml salt
• 2.46 ml pepper
• 1 red pepper
• 1 yellow pepper
• 2 zucchini
• 78.78 ml tomato paste
• 538.64 g can chickpeas, drained and rinsed
• 793.78 g can tomatoes
• 59.14 ml fresh basil or 59.14 ml fresh parsley, chopped

directions

1. In a large skillet, heat oil over medium heat, cook onion, garlic, eggplant, basil, oregano, salt & pepper, stirring occasionally, until onion is softened, about 10 minutes. Scrape into crockpot.
2. Halve, core, and seed peppers; cut into 1 inch pieces. Cut zucchini into half lengthwise, cut crosswise into 1 1/2 inch chunks. Add to crockpot.
3. Add tomato paste, chickpeas, and tomatoes, breaking up tomatoes with a spoon. Cover and cook on low for 4 hours, or until vegetables are tender. Stir in basil / parsley.

Reviews

[wkst7745]

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.

 

[SamiBTX]

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.

 

[ellie_]

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!

 

[Maito]

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.

 

[Jenny Ann]

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).