Servings: 4
Calories: 200kcal
Ingredients
- 4 carrots
- 1 squash
- 1 eggplant
- 1 red onion
- 1 red bell pepper
- 200 g fresh mushrooms
- 700 ml tomato juice
- 50 g pepper paste
- 1 tsp salt
- 1/2 tsp black pepper
- 3 fresh parsley leaves
Instructions
- Peel the vegetables.
- Remove the seeds from the squash, the eggplant and the bell pepper.
- Chop everything and put in the slow cooker bowl, then add the tomato juice, the pepper paste and the salt and black pepper.
- Slow cook everything for 4 hours.
- When serving, garnish the ratatouille with fresh chopped parsley.