In a large sauté pan over medium heat, warm oil. Add onions and garlic; sauté until tender but not brown, about 10 minutes. Transfer to slow cooker. Add tomatoes, zucchini, eggplants, bell peppers, broth, thyme, oregano, parsley, salt and pepper to the slow cooker. Stir to combine. Cover and cook on HIGH for 4 hours or on LOW for 8 hours. Set aside 2 cups (or more) of ratatouille and store the rest for later. Prepare pasta al dente according to package directions; drain. Toss with 2 cups reserved ratatouille. Serves 4.
Storage tip: Cool ratatouille to room temperature. Store in airtight containers or heavy-duty resealable plastic bags in the refrigerator for up to 2 days or in the freezer for up to 2 months.
Approximate Nutrient Analysis per serving:
750 calories, 17 g fat, 3 g saturated fat, 0 mg cholesterol, greater than 1200 mg sodium, 132 g carbohydrate, 15 g fiber, 26 g sugar, 24 g protein
