Ratatouille

Name: Ratatouille
Ingredients: 1 large eggplant (1 1/2 pounds), peeled and cut into 1-inch cubes; Salt; 1 medium-size yellow onion, coarsely chopped; 2 medium-size or large bell peppers (green, red, orange, or yellow), seeded and cut into big squares; 10 plum tomatoes, peeled and chopped; or one 14.5-ounce can diced plum tomatoes, drained; 2 to 3 cloves garlic, to your taste, minced; 1/2 cup olive oil; 5 zucchini or summer squash, ends trimmed, and cut into thick rounds; 1 to 2 tablespoons chopped fresh basil, to your taste; Freshly ground black pepper to taste

10 ingredients

10 steps

Ingredients

1 large eggplant (1 1/2 pounds), peeled and cut into 1-inch cubes
Salt
1 medium-size yellow onion, coarsely chopped
2 medium-size or large bell peppers (green, red, orange, or yellow), seeded and cut into big squares
10 plum tomatoes, peeled and chopped; or one 14.5-ounce can diced plum tomatoes, drained
2 to 3 cloves garlic, to your taste, minced
1/2 cup olive oil
5 zucchini or summer squash, ends trimmed, and cut into thick rounds
1 to 2 tablespoons chopped fresh basil, to your taste
Freshly ground black pepper to taste

Directions

1

Put the cubed eggplant in a colander and sprinkle with salt.
2

Let stand 1 hour to drain.
3

Press out the excess moisture with the back of a spatula and pat dry with paper towels.
4

Combine the eggplant, onion, bell peppers, tomatoes, and garlic in the slow cooker.
5

Pour over the olive oil and toss to coat.
6

Cover and cook on HIGH for 1 to 1 1/2 hours, or on LOW for 2 to 3 hours.
7

Stir in the zucchini.
8

Cover and continue to cook on HIGH for another 1 1/2 hours or LOW for 2 to 2 1/2 hours.
9

The last hour, add the basil and season with salt and black pepper.
10

The vegetables will be cooked but will still hold their shape.