1 large eggplant
1 large zucchini
1 large yellow summer squash
1/2 yellow onion
1 tsp Italian seasoning, optional
3 garlic cloves, minched
1 (28 oz) can diced tomatoes or 3 fresh tomatoes
2 tbsp olive oil
salt/pepper
Chop all veggies into bite-size chunks. Throw everything in the crockpot and mix it together. Cook on low for 5-7 hours, or on high for 3-4 hours.
Night 1: Serve ratatouille over brown rice pasta with a big side salad.
Night 2: Cook a chicken in the crockpot during the day. Serve next to the leftover ratatouille and pasta.
Night 3: Ratatouille pizza. Make your pizza crust (I use this one), top with pasta sauce, ratatouille and some cheese if you want. Cook in the oven for 10-15 minutes at 375. Serve with salad.
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