4 onions, peeled and sliced
2 medium egg plants, cubed but not peeled
6 large zucchini, sliced
4 red capsicum, trimmed and sliced
8 tomatoes, sliced
4 cloves garlic, peeled and crushed
Salt and pepper to taste
1 cup oil
Place onions in the Slow Cooker first then add remaining ingredients. Cover and cook on LOW for 8-9 hours. The vegetables should be soft but not mushy.
Serve Ratatouille hot or cold, as a filling for crepes and omelettes, as an accompaniment to meats and poultry, over a bed of rice or couscous or with a hot dish of pasta.