Ratatouille
Makes 10 servingsIngredients:
- 1 medium eggplant-peeled & cut to 1" cubes
- 1 tablespoon salt
- 1 teaspoon salt
- 2 medium onions-halved and sliced thin
- 4 medium tomatoes-chopped
- 3 medium zucchini-cut into 3/4" slices
- 2 celery ribs- chopped
- 3 tablespoon olive oil
- 2 tablespoon minced fresh basil or 2 tsp dried basil
- 4 cloves garlic-minced
- 1/2 teaspoon pepper
- 1 can (6 oz) tomato paste
- 1 can (2 1/4 oz) sliced black olives-drained
- 1/3 cup fresh basil -coarsely chopped
- 2/3 cup pistachios-roasted & salted
I like to add pistachios for a little crunch just before serving.Directions:
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Place eggplant in a colander over a plate, sprinkle with 1 Tbls. salt and toss. Let stand 45 minutes. Rinse and drain well; blot dry
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Place the eggplant and remaining vegetables in a 5-6 quart slow cooker. Add oil, dried basil garlic, pepper and remaining salt; toss to combine
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Cook, covered, on low for 5-6 hours or until onions are tender. Stir in the tomato, olives and fresh basil; heat through and serve.
Leftovers can be frozen for later use.