Ratatouille

By á-2101

Ingredients

• 1 small eggplant (about 1 lb.), peeled and cut into 1/2-inch cubes
• 1/8 t plus 1/4 t salt
• 1 medium-size red onion,chopped
• 2 medium-size sweet bell peppers, seeded and cut into 3/4-inch pieces
• 1 package (10 ounces) mushrooms, cleaned and quartered
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 3/4 t black pepper
• 1/2 t Italian seasoning
• 1 medium-size yellow squash, quartered and cut into 3/4-inch pieces
• 1 T fresh chopped basil
• Olive oil, for drizzling (optional)

Details

Servings 6
Preparation time 15mins
Cooking time 15mins
Adapted from familycircle.com

Preparation

Step 1

1. Place eggplant in a strainer and sprinkle with 1/8 t salt; let stand for 20 minutes and press out as much liquid as possible.

2. In a 4 to 5-quart slow-cooker, combine eggplant, onion, bell peppers and mushrooms. Drain diced tomatoes and stir in along with tomato sauce, black pepper and Italian seasoning. Cook on HIGH for 3 hours or LOW for 5 hours.

3. Add squash to slow cooker for last 45 minutes of cooking time. Before serving, stir in basil and remaining 1/4 t salt. Drizzle with olive oil, if desired.