Ratatouille


I remember hating ratatouille as a child.  I only rediscovered it a couple of years ago when I had an abundance of zucchini and eggplants and did not yet have many recipes for them.  Luckily, I realized that the secret to delicious ratatouille is to cook it super long so that everything blends and it almost becomes a sauce.  So, unlike me, my daughters really like ratatouille, even Cammy likes the liquid from the ratatouille mixed with his rice.

This year, I realized that the concept of ratatouille was perfect for the slow cooker.  So I have found another good summer use of the slow cooker, and avoided hours of having gas burner on the stove on.

There are many ways to use ratatouille:  with rice or bread it can be a meal on its own, it can be a side with chicken, or, as I used it tonight, as a sauce with a simple poached tilapia and basmati rice. It was a tasty, and very healthy, combination.

Ratatouille

3/4 pounds eggplant, chopped fairly small (from the garden)

Kosher salt

1 medium zucchini, chopped (from the garden)

2 red bell peppers, seeded and chopped

1 green bell pepper, seeded and chopped

1 pound of tomatoes, the riper the better, chopped (from the garden)

1/4 cup olive oil

4 garlic cloves, minced

Pinch of kosher salt

Freshly ground black pepper

First, place the eggplant in a colander, sprinkle with kosher salt and let stand in the sink for 1/2 hour to sweat the eggplant.

I used all three types of eggplant growing in the garden

Rinse the eggplant to remove the salt.

Place all the remaining ingredients in a crock pot.  Add salt and pepper and stir well.

What a colorful mixture!

Cook for a very long time.  I cooked it on low for 3 hours, followed by high for 2 hours, and then high for another hour with the lid removed to thicken the mixture a bit.  You can just cook it on low for 6-8 hours, but I was enjoying playing around with it. Nice thing about ratatouille, it is forgiving and hard to overcook.

Before the final hour of cooking

Serves 4 – 6.  Enjoy!

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Categories: Eggplant, Kosher, Recipe, Tomatoes, Vegetarian, Zucchini | Tags: , | 4 Comments

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4 thoughts on “Ratatouille

  1. Debbie Hamilton

    Fabulous! I will try your recipe, my eggplant is just ready for picking.

  2. Pingback: Zucchini, Tomato & Eggs: Pan-cooked and Slow-cooker methods « Andrea's Garden Cooking

  3. Pingback: Simple Garden Recipes: Ratatouille « Putney Farm

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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