Ratatouille in the Crock Pot

Another recipe from the beginning of the summer (too good not to post):

I’ve been looking for some vegetarian crock pot recipes that aren’t soup.  Although by now you surely know how much I LOVE soup, it’s nice to have other options, and this recipe did not disappoint.  The addition of chickpeas made it a complete, hearty meal.

This recipe came from:


  • 1 onion, chopped: $0.64
  • 4 garlic cloves, minced: $0.20
  • 6 cups eggplants, cubed (one large): $4.19
  • 2 teaspoons basil (dried): $0.05
  • 1 teaspoon oregano (dried): $0.05
  • 1 red pepper: $2.66
  • 2 zucchini: $2.34
  • 1/3 cup tomato paste: $1.49
  • 1 (19 ounce) can chickpeas, drained and rinsed: $1.49
  • 1 (28 ounce) can tomatoes: $3.39
All of the ingredients (except for the dried herbs) were organic.  I bought them at the local co-op.
=$16.50/8 servings

=$2.06/serving! (or $2.17/serving with brown rice)

The recipe called for cooking the onions, garlic, and eggplant in a skillet first. Some reviewers had complained that the eggplant came out mushy, so I opted to skip that step.  It seriously only took me 10 minutes to chop the veggies and throw everything in the crock pot.

Then I cooked it on low for about 4 hours and threw some fresh basil on top before serving.

I served it over brown rice.  My BFF brought over some nice crusty bread, and, of course, a lovely bottle of red wine.  Perfection.


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