You are here

Quick And Easy Ratatouille

admin's picture
Ingredients
  Eggplant 1 Large, peeled and cut into 1-inch chunks
  Salt To Taste
  Onions 2 Medium, chopped
  Chopped tomatoes 2 Cup (32 tbs) (3 Medium)
  Green bell pepper 1 Large, cut into 1/2-inch squares
  Bell pepper 1 Large, cut into 1/2-inch squares (Red Or Yellow)
  Zucchini 3 Medium, sliced
  Olive oil 3 Tablespoon
  Dried basil 3 Tablespoon
  Garlic 2 Clove (10 gm), crushed through a press
  Ground pepper 1⁄2 Teaspoon
  Chopped basil 3 Tablespoon
Directions

1. Sprinkle the eggplant with salt; let stand in a colander 1/2 to 1 hour to drain. Press out excess moisture. Rinse the eggplant with water and pat dry with paper towels.
2. Place the eggplant in a 5- or 6-quart electric slow cooker. Add the onions, tomatoes, bell peppers, zucchini, olive oil, basil, garlic, pepper, and 1/2 teaspoon salt. Mix well.
3. Cover and cook on the high heat setting about 3 hours, until the vegetables are tender but still hold their shape. Stir in the tomato paste, olives, and fresh basil.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Slow Cooked
Ingredient: 
Vegetable

Rate It

Your rating: None
4.084375
Average: 4.1 (16 votes)