Ratatouille is a classic French dish of stewed vegetables. My version is super simple since it cooks in the slow cooker or pressure cooker you have your hands free to focus on other things while it simmers. I like it with the eggplant, but my husband prefers it without, so you can try it either way and even add in yellow summer squash, if desired.

I serve this over polenta or pasta, and top it with cheese for a simple dinner. It would also be a great side dish to accompany any meat, and lends perfectly to dipping crusty bread.

To make this #dinnerdoneby9am I fully prepare the Ratatouille in the morning, refrigerate all day, then reheat just prior to serving.

-1/8 c olive oil
-1 onion, cut into wedges
-4 cloves garlic, minced
-1 (29 oz) can diced tomatoes
-2 tsp salt
-2 Tbsp sugar
-1 Tbsp Italian Seasoning
-1/2 tsp pepper
-1/4 tsp red pepper flakes
-1 (6 oz) can tomato paste
-1 eggplant, cut into large chunks
-2 zucchini, cut into large chunks
-1 colored bell pepper, cut into large chunks
-1 (16 oz) pack mushrooms, sliced
-2 Tbsp balsamic vinegar

Slow Cooker
Combine all ingredients, except balsamic vinegar in slow cooker. Cook on low for 5-6 hours, or until desired tenderness is reached. Stir in balsamic and serve.

Pressure Cooker
Place oil and onion in a pressure cooker and turn to saute. Cook, stirring constantly, for 3 minutes. Add garlic, cook, stirring constantly, 1 additional minute. Add diced tomatoes through tomato paste, stir well to combine. Add eggplant through mushrooms, stir to coat. Cover, seal and cook on manual at high pressure for 8-10 minutes. Quick release pressure. Stir in balsamic vinegar and serve.