Ziti Ratatouille Recipe
- 1 large eggplant (peeled and cut into 1/2 inch cubes (about 1 1/2 pounds))
- 2 zucchini (cut into 1/2 inch cubes)
- 1 green or red bell pepper (cut into 1/2 inch pieces)
- 1 onion (chopped)
- 4 cloves garlic (minced)
- 1 jar (24 ounces marinara sauce)
- 2 cans (14 ounces each diced tomatoes with garlic and onions)
- 1 package (8 ounces uncooked ziti pasta)
- 1 can (6 ounces pitted black olives, drained)
- Grated Parmesean cheese
- Layer eggplant, zucchini, bell pepper, onion, garlic, marinara sauce, and tomatoes in crock pot; cover and cook on low 4 1/2 hours
- Stir in pasta and olives; cover and cook on low 25 minutes or until pasta is tender.
Original recipe: Crock-Pot – The Original Slow Cooker: Potluck for All Occasion