I Love Fall and I Love my Slowcooker

I've been making all sorts of wonderful things in my slow cooker recently.  I even borrowed my dad's 1 day and had 2 different meals cooking.  What I love about the slow cooker is if you do a bit of prep you can turn it on and forget about it. 


Recently I have made Ratatouille and Black Bean Chili.  I then portion them out into individual containers and freeze them.  In the morning when I am running late I can just grab 1 for my lunch and be ready.  By lunch they have defrosted enough to dump them into a bowl to be reheated and enjoyed.  Here is the Ratatouille recipe I used which is from Company's Coming Most Loved Slow Cooker Creations.   Now all of you that fear eggplant...don't it was good and this was super satisfying and yummy.  I added more veggies to mine as I had a few zucchinis to get rid of and bought a huge eggplant.  I also cooked it for 1/2 hr longer on high.

Ratatouille

From Company’s Coming Most Loved Slow Cooker Creations

Combine all 14 ingredients in 3 ½ to 4 quart (3.5 to 4 l) slow cooker.  Cook, covered, on low for 8 to 9 hours or on high for 4 -4 1/2 hours.  Makes about 6 1/.2 cups. 

1 cup: 72 calories

Sliced Zucchini (with peel), ¼ inch thick (6mm) thick	Combine all 14 ingredients in 3 ½ to 4 quart (3.5 to 4 l) slow cooker.  Cook, covered, on low for 8 to 9 hours or on high for 4 -4 1/2 hours.  Makes about 6 1/.2 cups.  1 cup: 72 calories 3 cups
Small eggplant (with peel), cut into ½ inch (12 mm) cubes	1
Can of diced tomatoes (with juice)	14 oz
Chopped Celery	1 cup
Finely Chopped onion	1 cup
Medium Green (or red) pepper, chopped	1
Ketchup	¼ cup
Sugar	2 tsp
Parsley flakes	1 tsp
Dried basil	½ tsp
Dried Oregano	½ tsp
Garlic powder	½ tsp
Salt	½ tsp
Pepper	1/8 tsp