Crock Pot Ratatouille

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Crock Pot Ratatouille

Recipe from: Bev.

 

1 large eggplant, peeled and cut into 1 " cubes

Salt, to taste

2 medium onions, chopped

2 cups fresh tomatoes, chopped (about 3 medium)

1 large green bell pepper, cut into 1/2 " squares

1 large red bell pepper or yellow bell pepper, cut into 1/2 " squares

3 medium zucchini, sliced

3 TB olive oil

3 TB dried basil

2 garlic cloves, minced

1/2 tsp. ground black pepper

1 can (6 oz.) tomato paste

1 can (5-1/2 oz.) pitted ripe olives, drained and coarsely chopped

3 TB fresh basil, chopped

 

Sprinkle the eggplant with salt; let stand in a colander for 30 to 60

minutes, drain.

Press out excess moisture. Rinse the eggplant with water and pat dry with

paper towels.

 

Place the eggplant in crock pot. Add onions, tomatoes, bell peppers,

zucchini, olive oil,

basil, garlic, pepper and 1/2 teaspoon salt. Mix well.

 

Cover and cook on HIGH heat setting for about 3 hours or until the vegetables

are tender

but still hold their shape.

 

Stir in the tomato paste, olives, and the fresh basil.

 

Serve hot, at room temperature or chilled.

 

Serves: 6 to 8.