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| This is before cooking. I didn't have eggplant, but look forward to including it next time! |
- 1 large onion, chopped
- 6 cloves garlic, minced
- 1 large eggplant, chopped
- 1 orange bell pepper, chopped
- 4 summer squash/zucchini squash
- 1 cup chopped grape tomatoes
- 1 teaspoon dried oregano or Herbs de Provence
- salt and pepper
- 1/4 teaspoon crushed red pepper (optional)
- 1 cup fresh basil, chopped
Add all ingredients except basil into a large slow-cooker, cover and cook.
Cook for 3-4 hours on high or 5-6 hours on low.
*IMPORTANT - Don’t overcook! It’ll turn to mush.
The ratatouille is ready when the vegetables have softened, but aren’t mushy.
If the ratatouille seems too watery, remove the slow cooker lid and cook on high for the last hour.
Just before serving, gently stir in fresh basil.
Serve over a whole grain like rice or quinoa as a main entree.
Special note about eggplants:
If you are worried that the eggplant might be bitter, peel and cut it in whatever size and shape pieces the recipe calls for. Place it in a colander, sprinkle generously with salt. Let the salted eggplant sit for at least 1/2 hour or up to 1 1/2 hours. You'll see beads of moisture start to form on the surface of the eggplant as it sits. Some of the pieces may start to look a little shriveled; this is fine. When you're ready to cook, rinse the eggplant under cold water to remove the excess salt and pat it dry. Pressing the eggplant also collapses some of the eggplant’s air cells, so it absorbs less oil if it’s sautéed.
When eggplant slices are fried, their spongy texture absorbs a surprising amount of liquid. As air pockets collapse, some of that is released.
There are plenty of ways to cook eggplant. Roasted, baked, or grilled eggplant is also delicious.
- Source: Science of Cooking
- Source: Science of Cooking