Categories: CROCK-POT

Ingredients

• 1 medium eggplant, peeled and cut into 1-inch cubes
• 1 tablespoon plus 1 teaspoon salt, divided
• 2 medium onions, halved and thinly sliced
• 4 medium tomatoes, chopped
• 3 medium zucchini, cut into 3/4-inch slices
• 2 celery ribs, chopped
• 3 tablespoons olive oil
• 2 teaspoons dried basil or 2 tablespoons minced fresh basil
• 4 garlic cloves, minced
• 1/2 teaspoon pepper
• 1 can (6 ounces) tomato paste
• 1/4 c. sliced ripe olives, drained
• 1/3 cup coarsely chopped fresh basil

Directions

1. Place eggplant in a colander over a plate; sprinkle with 1 tablespoon salt and toss. Let stand 45 minutes. Rinse and drain well; blot dry with paper towels.

2. Place eggplant and remaining vegetables in a 5- or 6-qt. slow cooker. Add oil, dried basil, garlic, pepper and remaining salt; toss to combine.

3. Cook, covered, on low 5-6 hours or until onions are tender. Stir in tomato paste, olives and fresh basil; heat through.

4. Freeze option: Freeze cooled ratatouille in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

Email to a friend | Print this recipe | Back