Slow Cooker Ratatouille Pasta

Ingredients

• 1 lb of rigatoni (or another short pasta)
• 2 yellow squash
• 2 zucchini
• 2 small eggplants (or 1 large eggplant)
• 1 red bell pepper
• 4 roma tomatoes
• 1 large onion
• 6 cloves garlic
• 3 tbsp tomato paste
• 28oz can crushed tomatoes
• 2 tbsp olive oil
• 1 tbsp salt (+ more to taste)
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp red chili flakes
• 1 tbsp granulated sugar
• 1 tbsp Italian seasoning
• 1 tbsp fresh thyme
• 2 tsp black pepper
• Handful of fresh basil
• Optional: parmesan cheese for serving

Directions

1. Prep! Wash and chop the yellow squash, zucchini, eggplant, red bell pepper, and tomatoes into 1” chunks. Dice the onion. Mince the garlic. Tear the basil into small pieces. 
2. In your 10 quart slow cooker, add the olive oil, onion, garlic, and all of the chopped vegetables. Then add the tomato paste, canned tomatoes, and all the spices. Stir well until all the vegetables are covered in sauce. 
3. Turn your slow cooker on high, cover, and cook for 4 hours.
4. While the sauce is cooking, cook the pasta according to the package instructions. Set aside until the sauce is done. 
5. After 4 hours, turn off the slow cooker, uncover, and stir. Add the cooked pasta, fresh basil, and stir until everything is well combined. Taste and adjust seasoning as needed. Top with fresh grated parmesan cheese and serve immediately. 

Makes: 8-10 servings