Name: Slow-Cooked Ratatouille
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1 medium eggplant, peeled and cut into 1-inch cubes -; 1 tablespoon plus 1 teaspoon salt, divided -; 2 medium onions, halved and thinly sliced -; 4 medium tomatoes, chopped -; 3 medium zucchini, cut into 3/4-inch slices -; 2 celery ribs, chopped -; 3 tablespoons olive oil -; 2 teaspoons dried basil or 2 tablespoons minced fresh basil -; 4 garlic cloves, minced -; 1/2 teaspoon pepper -; 1 can (6 ounces) tomato paste -; 1 can (2-1/4 ounces) sliced ripe olives, drained -; 1/3 cup coarsely chopped fresh basil -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Cooked Ratatouille

1. 1 medium eggplant, peeled and cut into 1-inch cubes -

2. 1 tablespoon plus 1 teaspoon salt, divided -

3. 2 medium onions, halved and thinly sliced -

4. 4 medium tomatoes, chopped -

5. 3 medium zucchini, cut into 3/4-inch slices -

6. 2 celery ribs, chopped -

7. 3 tablespoons olive oil -

8. 2 teaspoons dried basil or 2 tablespoons minced fresh basil -

9. 4 garlic cloves, minced -

10. 1/2 teaspoon pepper -

11. 1 can (6 ounces) tomato paste -

12. 1 can (2-1/4 ounces) sliced ripe olives, drained -

13. 1/3 cup coarsely chopped fresh basil -

How to cook deliciously - Slow-Cooked Ratatouille

1. Stage

Place eggplant in a strainer over a plate; sprinkle with 1 tablespoon salt and toss. Let stand 45 minutes. Rinse and drain well; blot dry with paper towels.

2. Stage

Place eggplant and remaining vegetables in a 5- or 6-qt. slow cooker. Add oil, basil, garlic, pepper and remaining 1 teaspoon salt; toss to combine.

3. Stage

Cook, covered, on low 5-6 hours or until onions are tender. Stir in tomato paste, olives and fresh basil; heat through.