Ratatouille (Crock Pot)

Bev's Note:

Make a whole meal out of the French Vegetarian Classic while it is warm or offer it chilled as a salad course. Serve with a crusty bread and top with feta cheese, if desired. From the Best Slow Cooker Cookbook Ever.

• Total Time: 3 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 6

• 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 peppers or 1 large 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
• ½ teaspoon fresh ground pepper
• 1 (6 ounce) can tomato paste
• 1 (5 ½ ounce) can pitted ripe olives , drained and chopped coarsely
• 3 tablespoons chopped fresh basil

Directions:

1. Sprinkle the eggplant with salt; let stand in a colander 1/2- 1 hour to drain.
2. Press out excess moisture.
3. Rinse the eggplant with water and pat dry with paper towels.
4. Place the eggplant in crock pot.
5. Add onions, tomatoes, bell peppers, zucchini, olive oil, basil, garlic, pepper and 1/2 tsp salt.
6. Mix well.
7. Cover and cook on high setting about 3 hours or until the vegetables are tender but still hold their shape.
8. Stir in the tomato paste, olives, and the fresh basil.
9. Serve hot, room temperature or chilled.

Reviews

[Jenna Naquin]

I have been looking for well seasoned vegetarian recipes for my parents to try. This one was excellent. Very easy to make and didn't have to stand over a hot stove all day. We love the flavor of basil and this recipe really highlights it. Thanks Bev, my parents, husband and I really enjoyed this one.

[Chef #570804 Halifax Liz]

Excellent basic recipe for ratatouille. Those that did not find it flavorful enough just add come hot pepper flakes (or whatever your choice is) and it does make a difference. Also, you can add hot Italian sausages (simmered for 5 mins. and skinned) cut in 1/2 inch lengths. There are many variations.

[Sudie]

A winner! I used oven-dried tomatoes (see Mirj's recipe) and this had a great flavor. My guests dug into this with gusto. I added the feta just before I served it, that really made the dish, IMO. I can see having this alone with crunchy bread for supper. I'm hoping the family doesn't wipe out the leftovers before I can pack some up for tomorrow's lunch! Thanks, Bev!