Crockpot Ratatouille with Garbanzo Beans

Serves 6-8

In addition to the 15 minutes of prep time, this recipe requires 4-5 hours in the crockpot.

3 tablespoons olive oil, divided
4 cloves garlic, minced
1 yellow onion, diced
4 small Italian eggplant, peeled and diced
3 bell peppers, (1 red, 1 orange, 1 yellow), diced
3 small zucchinis, diced
1 15 to 20-oz can of garbanzo beans, rinsed and drained
2 cups crushed tomatoes
1/4 cup fresh basil leaves
2 tbs. fresh thyme leaves
1/2 to 1 tsp. crushed red pepper flakes
salt and pepper to taste

1. Heat 1 tbs. oil in skillet on low. Add garlic and onion and cook 2-3 minutes, or until translucent. Add eggplant, season with salt and black pepper, and cook for 1-2 minutes. Turn heat to low and cover. Cook until eggplant is tender, 4-5 minutes. Transfer to the crockpot.

2. Add all other ingredients and stir well to mix.

3. Cook on low for 7-8 hours, or high for 4 and 1/2 to 5 hours, or until vegetables are tender.

Recipe from the book "Slow Cooker Recipes for All Occasions"