Ratatouille (crock Pot)

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 large eggplant, peeled and cut into 1 inch cubes
• salt
• 2 medium onions, chopped
• 2 cups chopped fresh tomatoes (about 3 medium)
• 1 large green bell pepper, cut into 1/2 inch squares
• 1 large red bell peppers or 1 large yellow bell pepper, cut into 1/2 inch squares
• 3 medium zucchini, sliced
• 3 tablespoons olive oil
• 3 tablespoons dried basil
• 2 garlic cloves, crushed through a press
• 1/2 teaspoon fresh ground pepper
• 1 (6 ounce) can tomato paste
• 1 (5 1/2 ounce) can pitted ripe olives, drained and chopped coarsely
• 3 tablespoons chopped fresh basil

Recipe

• 1 sprinkle the eggplant with salt; let stand in a colander 1/2- 1 hour to drain.
• 2 press out excess moisture.
• 3 rinse the eggplant with water and pat dry with paper towels.
• 4 place the eggplant in crock pot.
• 5 add onions, tomatoes, bell peppers, zucchini, olive oil, basil, garlic, pepper and 1/2 tsp salt.
• 6 mix well.
• 7 cover and cook on high setting about 3 hours or until the vegetables are tender but still hold their shape.
• 8 stir in the tomato paste, olives, and the fresh basil.
• 9 serve hot, room temperature or chilled.