Side Dishes

[shelleybean]

SLOW COOKER RATATOUILLE

I needed to use up some tomatoes, eggplant, zucchini and peppers so I made this today. This is my variation of a recipe from Cooking Light.

I used fresh tomatoes but I think off season you could use two of those 15 ounce cans of tomato wedges if you drained off most of the liquid.

1 pound of eggplant, cut into one inch cubes (3 cups)
1 large onion, sliced (2 cups)
3 cups sliced sweet peppers, mixed colors
3 medium zucchini, sliced (4 cups)
2 pounds tomatoes, peeled and cut into wedges
3 Tbsp. tomato paste
2 Tbsp. olive oil
2 tsp. salt
2 tsp. sugar
1/4 t. black pepper
3 cloves garlic, chopped
1/2 cup chopped fresh basil

Layer half of each of onion, eggplant, peppers, zucchini and tomato in a 6 quart slow cooker.

Combine tomato paste, oil, salt, sugar, pepper and garlic. Spoon half of the oil mixture over the veggies. Repeat layers ending with oil mixture.

Cover and cook on low for six hours. Stir in chopped basil and serve.

Makes 10 one cup servings.