Friday, July 30, 2010

Crock Pot Ratatouille

Idea: Use it over pasta w fresh mozzerella, use as pizza topping, on a crostini w shaved parmesan, as a stew w veggie chicken and fontina cheese added in, as a base for minestrone, topping for couscous, layered in lasagna --- the options are endless!


* 2 large onions, cut in half and sliced
* 1 large eggplants, sliced, cut in 2 inch pieces
* 4 small zucchini, sliced
* 2 garlic cloves, minced
* 2 large green bell peppers, de-seeded and cut into thin strips
* 2 large tomatoes, cut into 1/2 inch wedges or 28oz can unsalted diced
* 1 (6 ounce) can tomato paste
* 1 teaspoon dried basil
* 1/2 teaspoon oregano
* 1 teaspoon sugar (optional, but it does help)
* 2 teaspoons salt
* 1/2 teaspoon black pepper
* 2 tablespoons fresh parsley, chopped
* 1/4 cup olive oil
* red pepper flakes, to spice it up

Prep Time: 30 mins
Total Time: 1/2 day

Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes. Next sprinkle half the basil,oregano,sugar,parsley,salt,pepper on the veggies. Dot with half of the tomato paste. Repeat layering process with remaining vegetables, spices and tomato paste. Drizzle with olive oil. Cover and cook on LOW for 7 to 9 hours. Place in serving bowl and sprinkle with freshly grated Parmesan cheese. Refrigerate to store. May freeze up to 6 weeks.

Variation: add a can of rinsed chickpeas and probably about 1/3 c. balsamic vinegar and topped with shredded mozarella cheese

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