Let’s walk through making this healthy and comforting meal:

1. Prepare Ratatouille in Slow Cooker:

• In the insert of your slow cooker, combine the diced eggplant, sliced zucchinis, chopped bell pepper, chopped onion, minced garlic, undrained diced tomatoes, olive oil, dried basil, dried thyme, salt, and pepper.
• Stir all these ingredients together well to ensure everything is evenly mixed and coated with seasonings.

2. Cook the Ratatouille:

• Cover the slow cooker securely with the lid.
• Cook on the LOW heat setting for 6-8 hours OR on the HIGH heat setting for 3-4 hours. The vegetables should be very tender.

3. Cook the Quinoa (Separate Pot):

• Near the end of the ratatouille’s cooking time, prepare the quinoa. Rinse the 1 cup of quinoa thoroughly in a fine-mesh sieve under cold running water.
• In a medium pot, combine the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil over high heat.
• Once boiling, reduce the heat to low, cover the pot tightly, and simmer for about 15-20 minutes (or according to package directions) until all the broth is absorbed and the quinoa is cooked (look for the little “tails” or germ spirals).
• Let the cooked quinoa stand, covered and off the heat, for 5 minutes, then fluff gently with a fork.

4. Assemble and Serve:

• Taste the finished ratatouille and adjust salt and pepper if needed.
• To serve, spoon a portion of the fluffy cooked quinoa into individual bowls.
• Ladle a generous amount of the hot Slow Cooker Ratatouille over the quinoa.
• Garnish with fresh chopped basil before serving immediately.

A nourishing, flavorful meal achieved with simple steps!