Sunday, October 12, 2008

Ratatouille in the Crock Pot

So many eggplant & zucchini!!! I have never had ratatouille before, and it was a deliciously pleasant surprise. Gluten & meat free, would be excellent served with pasta, as a pizza topping or in a lasagna. Not to mention how easy it is - just slice & dice & layer in the crock pot, leave it for the day & then eat!

Ratatouille
recipe from Recipe Zaar

2 large onions, cut in half & sliced
1 large eggplant sliced, cut in two inch pieces
4 small zucchini, sliced
4 garlic cloves, minced
2 large sweet bell peppers, cut into strips
2 large tomatoes, cut into wedges
1 6 oz can tomato paste
1/4 C fresh basil leaves, chopped
1 t dried oregano
1 t sugar
2 t salt
1/2 t black pepper
2 T fresh parsley, chopped
1/4 C olive oil
red pepper flakes

1. Layer the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, peppers, tomatoes.
2. Sprinkle half the basil, oregano, sugar, parsley, salt & pepper on the veggies.
3. Dot with half the tomato paste.
4. Repeat layering process with remaining veggies, spices & tomato paste.
5. Drizzle with olive oil.
6. Cover & cook on low for 7-9 hours.
7. Serve with your choice of cheese (feta, Parmesan, mozzarella etc.) and choice of crusty bread, polenta, pasta etc.!

I made this for company & everyone loved it! (Here is the recipe for you Amanda:)