Vegetarian Slow Cooker Ratatouille
A delicious main course or a lovely side, this colorful dish will satisfy!
Recipe:
Servings: 4-6
Ingredients Substitutions/Brands, if applicable
1 medium eggplant, cut into 3/4-inch chunks
1 zucchini, sliced and cut into half-moons
1 yellow squash, sliced and cut into half-moons
1 1/2 teaspoons kosher salt
1 medium onion, cut into large dice
1 orange bell pepper, cut into large dice
3/4 pound small red tomatoes (Roma or plum), quartered and seeded
2 garlic cloves, minced
1 bay leaf
1/4 teaspoon dried tarragon
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
2 tablespoons tomato paste
1 tablespoon fresh parsley, coarsely chopped
1 tablespoon fresh basil, cut chiffonade style
Small loaf Italian or French bread, cut in half and sliced lengthwise
Olive oil
Method
Place the eggplant, zucchini and squash in a large colander and toss with 1 1/2 teaspoons salt. Leave over a bowl or in the sink to drain for 30 minutes to an hour, stirring every 10 minutes. Then, pat dry with paper towels.
Combine all ingredients except tomato paste, parsley and basil in 6-quart slow cooker and cook on low heat 4 to 5 hours (high heat, 2 to 3 hours). Thirty minutes before it is finished, add the tomato paste and stir to combine.
When the ratatouille is done, remove to a bowl (minus the liquid in the slow cooker) and toss with fresh parsley and basil.
Brush the cut surfaces of the bread lightly with oil and grill or broil until toasted.
Serve the ratatouille on the toasted bread.
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