Crock Pot Ratatouille

This is one of the easiest crock pot recipes I have ever made. The prep time for this low carb recipe is less than 30 minutes — making this the perfect side dish recipe for a busy schedule.  This wonderfully flavored vegan friendly recipe is amazing with lamb or salmon dishes. This is a very light but filling recipe- sure to be hit with your taste buds. This also pairs wonderfully with pasta, so grab your favorite gluten free pasta brand when you are grabbing these ingredients and have this as your sauce and toppings! – Kara, The Accidental Chef

 

Serves 8

Ingredients:

• 3 tbsp. of Fresh Chopped Basil or Freeze Dried Basil
• 8 Roma Tomatoes, diced
•  1 Yellow Onion, Diced
• 3 oz Eggplant, Diced
•  1 14.5 oz can of Diced Tomatoes in tomato juice
•  1 tbsp of Capers
• 4 tbsp of Olive Oil
•  a pinch of salt and pepper

*Optional – 1 Box of GF Pasta

Directions:

Start by placing the diced eggplant into the crock pot.

Then add the diced tomatoes.

Then add the canned diced tomatoes with the tomato juice.

Then add a pinch of salt and pepper. Then add the diced onions.

Next add 1 tbsp of capers with a bit of the brine.

Make sure you mix the ingredients together.

Add the 3 tbsp of basil.

Add the 4 tbsp of olive oil. And stir the ingredients together until everything is evenly coated.

Then start your crock pot on high for 4 hours or low for 6 hours.

Let it cool for a couple mins, top with fresh basil and serve by itself or over your favorite gluten free pasta!

Serves 8 | Calories per serving: 100 | Fat: 7.4 g | Carbs: 8 g | Net Carbs: 5.5 g | Protein: 1.7g | Calcium: 2% | Iron: 2.8% | Potassium: 205.5 mg | Vitamin A: 11.5% | Vitamin C: 24.5%