Quick And Easy Ratatouille
|Eggplant||1 Large, peeled and cut into 1-inch chunks|
|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|
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.