Recipe: Slow-Cooker Ratatouille
Richmond.com You'll need a slow cooker with 4- to 5½-quart capacity to prepare this recipe. The salted eggplant needs to drain for 30 minutes. The ratatouille can be refrigerated in an airtight container for up to four days or frozen for up to three months. Slow ... |
Wednesday, August 31, 2016
Recipe: Slow-Cooker Ratatouille - Richmond.com
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