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RATATOUILLE This is a basic, easy, slow-cooker recipe. Good by itself or over pasta 1 medium eggplant 1/4 cup olive oil 1 medium onion peeled, thinly slice 2 cloves garlic, minced 2 medium zucchini, sliced no more than 1/2 inch thick 1 medium green pepper sliced thin (or sweet yellow or red whatever you have) 5 medium tomatoes peeled and quartered or 1 can (28ounces) tomatoes drained 1/4 cup chopped fresh parsley (which I don't have later in summer, so I often leave this out) 1 t dried basil ½ t pepper 1) Peel eggplant and cut into 1-inch cubes. 2) Heat oil in a large saucepot. Add onion and garlic and cook until almost tender. 3) Add eggplant, zucchini and green pepper; cook, stirring 2-3 minutes. 4) Transfer vegetables to your crock pot. Add tomatoes, parsley and dry seasonings, stir. 5) Cover, cook on low 8-10 hours. Mary Nichols |