Ratatouille in the Crockpot recipe post-vegan request by Jane

[Guest guest]

This is so good over rice, on top of baked potatoes, as a pita stuffer, it's

endless. I even make this as a lasagna filler when I make lasagna roll ups.

 

" Ratatouille in the Crockpot "

 

1 large eggplant, peeled and cut into 1-2 inch cubes

2 medium onions, chopped

2 cups fresh tomatoes, chopped (3 medium) I use two red and one yellow

1 large green bell pepper, cut in 1/2 inch pieces

1 large red or yellow bell pepper, cut in 1/2 inch pieces

3 medium zucchini sliced

3 Tblspns. olive oil

3 Tblspns. dried basil

2 cloves garlic, crushed

1/2 tsp. ground pepper

1 6 ounce can of tomato paste

1 5 ounce can pitted olives, drained and chopped

3 Tblspns. chopped fresh basil

 

Sprinkle eggplant with salt and let stand in colander for 1/2 hour to drain.

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

towels. NOTE: (This is to get rid of the bitter taste but I always skip this

part because I just don't think eggplant has a bitter taste).

Place eggplant in a 5-6 qt. crockpot, add onions, tomatoes, bell peppers,

zucchini, olive oil, dried basil, garlic, pepper and 1/2 tsp. salt. Mix well.

Cover and cook on high heat setting about 3 hrs. until the vegetables are tender

but still hold their shape. Stir in the tomato paste, olives and fresh basil.

NOTE: I always add a touch of turbinado sugar to cut down on the tomato paste

acid but that's up to you.

 

 

 

" First there is a mountain, then there is no mountain,

then there is.

Caterpillar sheds his skin to find a butterfly within..........

Donovan- " There is a Mountain "

 

 

Start your day with - make it your home page

 

 

[Guest guest]

This sounds good, I think I'll get the ingredients for it today.

Question....... do you use black olives or green olives in this recipe?

Jane

 

 

-

" GeminiDragon " <thelilacflower

" the group "

Saturday, August 20, 2005 9:05 PM

" Ratatouille in the Crockpot " recipe

post-vegan request by Jane

 

 

This is so good over rice, on top of baked potatoes, as a pita stuffer, it's

endless. I even make this as a lasagna filler when I make lasagna roll ups.

 

" Ratatouille in the Crockpot "

 

1 large eggplant, peeled and cut into 1-2 inch cubes

2 medium onions, chopped

2 cups fresh tomatoes, chopped (3 medium) I use two red and one yellow

1 large green bell pepper, cut in 1/2 inch pieces

1 large red or yellow bell pepper, cut in 1/2 inch pieces

3 medium zucchini sliced

3 Tblspns. olive oil

3 Tblspns. dried basil

2 cloves garlic, crushed

1/2 tsp. ground pepper

1 6 ounce can of tomato paste

1 5 ounce can pitted olives, drained and chopped

3 Tblspns. chopped fresh basil

 

Sprinkle eggplant with salt and let stand in colander for 1/2 hour to drain.

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

towels. NOTE: (This is to get rid of the bitter taste but I always skip this

part because I just don't think eggplant has a bitter taste).

Place eggplant in a 5-6 qt. crockpot, add onions, tomatoes, bell peppers,

zucchini, olive oil, dried basil, garlic, pepper and 1/2 tsp. salt. Mix

well.

Cover and cook on high heat setting about 3 hrs. until the vegetables are

tender but still hold their shape. Stir in the tomato paste, olives and

fresh basil. NOTE: I always add a touch of turbinado sugar to cut down on

the tomato paste acid but that's up to you.