Slow Cooker Ratatouille with Sausage

I made up this slow cooker ratatouille recipe when I had bought too many squash! I served it in soup bowls over noodles. My kids loved the Parmesan cheese on top. It would be great with a side of garlic bread and a salad, too! I'm not sure if it's done the way the French would do it, but it sure is tasty! It's more like a very chunky tomato sauce, and it's great over ride or wide noodles. The wide noodles catch the sauce better than spaghetti would.

• Preparation Time: 30 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 30 mins
• Calories: 319 Calories

Ingredients

• ¼ cup olive oil
• 1 (28 ounce) can crushed tomatoes
• 1 yellow bell pepper, chopped
• 1 medium onion, chopped
• ½ teaspoon ground black pepper, or to taste
• 2 teaspoons salt, or to taste
• ¼ cup grated Parmesan cheese, or to taste
• 2 zucchini, sliced 1/4-inch thick
• 3 (4 ounce) links mild Italian sausage
• 2 yellow summer squash, sliced 1/4-inch thick
• 1 medium eggplant, sliced 1/4-inch thick
• ¼ cup herbes de Provence

Recipe Instructions

Step 1

Place sausage links in a nonstick skillet over medium heat; cook until browned, 3 to 4 minutes per side. Cool briefly and slice into rounds.

Step 2

Combine zucchini, summer squash, eggplant, onion, and bell pepper in a large bowl. Add oil, herbes de Provence, salt, and pepper; toss to coat vegetables.

Step 3

Place 1/3 of the vegetables in a slow cooker; layer 1/3 of the sausage and 1/3 of the crushed tomatoes on top. Repeat layers.

Step 4

Cover and cook on Low, about 8 hours. Sprinkle with Parmesan cheese to serve.