Ratatouille
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: 2-5 hrs
Ingredients:
1 large eggplant, peeled and cut into 1 inch cubes
2 medium chopped onions
2 cups chopped fresh tomatoes (about 3 medium)
1 large green bell pepper, cut into 1/2 inch squares
1 large red bell pepper or yellow bell pepper, cut into 1/2 inch squares
3 medium sliced zucchini
3 tablespoons olive oil
3 tablespoons dried basil
2 cloves crushed garlic
1/2 teaspoon fresh ground black pepper
1 can (6 ounce size) tomato paste
1 can (5.5 ounce size) pitted ripe olives, drained and chopped coarsely
3 tablespoons chopped fresh basil
Directions:
Sprinkle the eggplant with salt; let stand in a colander 1/2 - 1 hour to drain. Press out excess moisture. Rinse the eggplant with water and pat dry with paper towels.
Place the eggplant in crock pot. Add onions, tomatoes, bell peppers, zucchini, olive oil, basil, garlic, pepper and 1/2 tsp salt. Mix well.
Cover and cook on high setting about 3 hours or until the vegetables are tender but still hold their shape. Stir in the tomato paste, olives, and the fresh basil. Serve hot, room temperature or chilled.
Recipe Location: https://www.cdkitchen.com/recipes/recs/1551/Ratatouille92414.shtml
Recipe ID: 63287
Nutrition:
per serving: 192 calories, 10g fat, 25g carbohydrates, 5g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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