French Ratatouille

[Guest guest]

Bev's Classic French Ratatouille

 

Make a whole meal out of the French vegetarian classic

while it is warm or offer it chilled as a salad course.

Serve with a crusty bread and top with beta cheese, if

desired.

 

1 large eggplant, peeled and cut into 1 inch cubes

2 medium onions, chopped

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 zucchini, sliced

3 Tbs olive oil

3 Tbs dried basil

2 cloves garlic, crushed through a press

1/2 tsp fresh ground pepper

1 (6.00 ounces) can tomato paste

1 (5.50 ounces) can pitted ripe olives, drained and

chopped coarsely

3 Tbs chopped fresh basil

Salt to taste

 

Sprinkle the eggplant with salt; let stand in a colander

1/2 to 1 hour to drain. Press out excess moisture. Rinse

the eggplant with water and pat dry with paper towels.

Place the eggplant in crockpot. 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.

from www.chetday.com