Slow Cooker Ratatouille
Ingredients
- 2 pounds eggplant, cut into 1/2 inch pieces
- 3 zucchini (about 8 oz each), quartered lengthwise and cut into 1 inch pieces
- 2 red bell peppers, stemmed, seeded, and cut into 1/2 inch pieces
- 2 onions, roughly chopped
- 6 tablespoons extra virgin olive oil
- 1 tablespoon sugar
- 4 garlic cloves, minced
- 2 teaspoons Herbs de Provence*
- 1 (28 ounce) can diced tomatoes, drained
- 1/4 cup all-purpose flour
- salt and pepper
- 1 tablespoon balsamic vinegar
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
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