Ratatouille

Name: Ratatouille
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 11 servings
Ingredients: 6 tablespoons EVOO; 2 eggplants (2 pounds: cut into 1-inch chunks); 3 zucchini (1.5 pounds. Cut into 1-inch chunks); 2 onions (halved and sliced 1/4 inch think); 2 red bell peppers (stemmed, seeded, and cut into 1/2 inch pieces); 2 garlic cloves (minced); 2 teaspoons minced fresh thyme (or 1/2 teaspoon dried); 1/4 cup all-purpose flour; 1 can diced tomatoes (28 ounces. Drained (juice saved)); 1/4 cup chopped fresh basil or parsley

brittney.balser

Prep 30 mins30m

Cook 5 hrs5h

Serves 11

Ingredients

6 tablespoons EVOO
2 eggplants (2 pounds: cut into 1 inch chunks)
3 zucchini (1.5 pounds. Cut into 1 inch chunks)
2 onions (halved and sliced ¼ inch think)
2 red bell peppers (stemmed, seeded, and cut into ½ inch pieces)
2 garlic cloves (minced)
2 teaspoons minced fresh thyme (or ½ teaspoon dried)
¼ cup all-purpose flour
1 can diced tomatoes (28 ounces. Drained (juice saved))
¼ cup chopped fresh basil or parsley

Instructions

Keep screen awake

1
Heat 1 tablespoon oil in 12-inch skillet over medium high heat until simmering. Brown half of eggplant lightly on all sides () Transfer to slow cooker Repeat with 1 tablespoon of oil and remaining eggplant (). Transfer to slow cooker Repeat with 2 more batches of zucchini ( each)
2
Heat remaining 2 tablespoons of oil in skillet over medium high heat until simmering. Add onions, bell peppers, garlic, and thyme and cook until vegetables are softened and lightly browned () Stir in flour and cook for Slowly whisk in reserved tomato juice, scrapping up any browned bits and smoothing out any lumps Transfer to slow cooker
3
Stir tomatoes into slow cooker Cover and cook until vegetables are tender ( on low) Stir in basil, season and salt and pepper to taste (This dish does not hold well on warm setting)

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