Ratatouille (Crock Pot)
Source of Recipe
Ratatouille (Crock Pot)
Recipe Introduction
Ratatouille (Crock Pot)
Ingredients
1 large eggplant, peeled and cut into 1 inch cubes
salt
2 medium onions, chopped
2 cups chopped fresh tomatoes (about 3 medium)
1 large green bell pepper, cut into 1/2 inch squares
1 large red bell pepper or yellow bell pepper, cut into 1/2 inch squares
3 medium zucchini, sliced
3 tablespoons olive oil
3 tablespoons dried basil
2 garlic cloves, crushed through a press
1/2 teaspoon fresh ground pepper
1 (6 ounce) can tomato paste
1 (5 1/2 ounce) can pitted ripe olives, drained and chopped coarsely
3 tablespoons chopped fresh basil
Directions
1Sprinkle the eggplant with salt; let stand in a colander 1/2- 1 hour to drain.
2Press out excess moisture.
3Rinse the eggplant with water and pat dry with paper towels.
4Place the eggplant in crock pot.
5Add onions, tomatoes, bell peppers, zucchini, olive oil, basil, garlic, pepper and 1/2 tsp salt.
6Mix well.
7Cover and cook on high setting about 3 hours or until the vegetables are tender but still hold their shape.
8Stir in the tomato paste, olives, and the fresh basil.
9Serve hot, room temperature or chilled.
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