1 medium eggplant, cut in 1-inch pieces
4 large tomatoes (l lb), cut in 1 ½-inch pieces
2 medium zucchini or summer squash (l lb), cut in1-inch pieces
3 bell peppers, cut in 1-inch pieces
1 large onion, peeled and diced
4-6 cloves garlic, chopped
2 tablespoons tomato paste
¼ cup olive oil
1-2 teaspoons dried basil
1 teaspoon sea salt
ASSEMBLE A MEAL KIT:
Label your bag before filling.
Prepare the veggies and add to 1 gallon-size Ziploc freezer bag in the order listed.
Add tomato paste, olive oil, dried basil and salt to bag.
Seal the bag, squeezing as much air out as you can. Flatten the bag to an even thickness. (Place on a cookie sheet to help it freeze flat.) Freeze up to 3 months.
COOKING DAY DIRECTIONS:
Thaw bag overnight in fridge or float in warm water for 1 hour. Pour contents of bag into 5-6-quart slow cooker and cook 4 hours on high or 6 hours on low. If you want to reduce the amount of liquid in the Ratatouille, cook uncovered the last 30 minutes.
Taste and add additional salt if desired. Serve as is in bowls or over rice or pasta. Top with grated Parmesan or mozzarella for extra flavor. You can add red pepper flakes or hot sauce for zing.