Top | Crockpot
Ratatoille
(recipe, Carrie Stewart)
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Ingredients
- * 1 eggplant, peeled and 1 inch dice
- * 2 medium onion, chopped
- * 1 green bell pepper, ½ inch dice
- * 1 red bell pepper, ½ inch dice
- * 1 yellow bell pepper, ½ inch dice
- * 3 zucchini squash, sliced
- * 3 tbsp olive oil
- * 3 tbsp dried basil
- * 4 cloves garlic, minced
- * ½ tsp ground black pepper
- * 6 oz tomato paste
- * 3 tbsp fresh basil
- * ½ tsp salt
- * 2 cups fresh tomatoes
Steps
- Sprinkle eggplant with salt and let it drain in a colander about 1 hour. Press out excess moisture. Rinse with water and pat dry using paper towels. Place in crockpot then add onion, tomatoes, peppers, zucchini, olive oil, basil, garlic, and salt then mix well. Cover and cook on low 7 hours, or on high for 3 hours. Stir in tomato and fresh basil. Serve over hot cooked rice.