|Ratatouille: a crock pot full of garden goodness|
I like adding sliced green olives stuffed with pimientos at the end for an extra special and flavorful accent.
I love eating this hot or cold. Just last night I enjoyed it with a crusty French roll and sardines on the side. You could also top it with Parmesan or goat cheese or use it as a hearty sauce for meat, fish or poultry. It even works well over a cheese omelet.
This recipe freezes beautifully, so you can enjoy this summer time treat on a cold and blustery winter day.
Ratatouillefrom The Best Slow Cooker Cookbook Ever
1 large eggplant, cut into 1 inch cubes (I leave the skin on for color and texture)
2 medium onions, chopped
3 cups chopped fresh tomatoes
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
sea salt and fresh ground pepper to taste
1 6 ounce can tomato paste
1 5 1/2 ounce can pitted ripe olives, drained and chopped coarsely
Place the eggplant in a colander and sprinkle with coarse salt. Let drain in the sink 30 minutes to 1 hour. Press out excess moisture, then rinse with cool water and pat dry with paper towels.
Place the eggplant in crock pot. Add the onions, tomatoes, bell peppers, zucchini, olive oil, basil, garlic, sea salt and pepper. Mix well.
Cover and cook on HIGH about 3 hours or until the vegetables are tender but still hold their shape.
Stir in the tomato paste and olives.
Serve hot, room temperature or chilled. Refrigerate leftovers or freeze to enjoy later.
Buy The Best Slow Cooker Cookbook Ever at Barnes&Noble.com.