Slow Cooker Cherry Tomato Ratatouille

Toss the squash and eggplant in a colander with 2 teaspoons salt until well coated. Let sit for 30 minutes to draw out the moisture.

Place a Reynolds^® Slow Cooker Liner in the insert of a 6- to 8-quart slow cooker. Press it as flat as possible against the bottom and sides. Fold the liner over the top.

Press the eggplant and squash with paper towels to remove all moisture. Add them to the slow cooker.

Add the tomatoes, garlic, thyme, bay leaf, bell peppers and

onions.

Sprinkle the flour over the vegetables, add salt and black

pepper and toss to coat thoroughly.

Cover and cook on high until the vegetables are tender, about 6 hours. Let sit for 10 minutes before serving.

Remove the thyme sprigs and bay leaf to serve.

Divide the couscous among bowls, and spoon the ratatouille over the couscous.

Dollop 1 tablespoon of pesto over each portion.

Serve warm or at room temperature.