Slow-Cooker Ratatouille - Ellie Krieger

Name: Slow-Cooker Ratatouille - Ellie Krieger
Ingredients: 1 medium eggplant (unpeeled; about 1 pound), cut into 3/4-inch pieces; 1 1/2 teaspoons salt, plus more to taste; 3 tablespoons olive oil, plus more to taste; 2 tablespoons tomato paste; 1/4 teaspoon freshly ground black pepper; 5 medium Roma or plum tomatoes (about 1 pound), cut into medium dice; 2 medium zucchini and/or yellow summer squash (about 8 ounces each), cut into 3/4-inch pieces; 1 large red, orange or yellow bell pepper, seeded and cut into 1/4-inch-thick slices; 1 large onion, sliced into half-moons; 4 large cloves garlic, thinly sliced; 1 tablespoon chopped fresh thyme leaves (may substitute 1 teaspoon dried thyme); 1 bay leaf; Fresh basil leaves, left whole or cut into ribbons (chiffonade), for garnish

www.elliekrieger.com

Serve this slow cooker ratatouille warm or at room temp as a side dish, as a bed for a fish fillet, on a sandwich; or over toast with an egg.

View full recipe on www.elliekrieger.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.elliekrieger.com.

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Ingredients

1 medium eggplant (unpeeled; about 1 pound), cut into 3/4-inch pieces
1 1/2 teaspoons salt, plus more to taste
3 tablespoons olive oil, plus more to taste
2 tablespoons tomato paste
1/4 teaspoon freshly ground black pepper
5 medium Roma or plum tomatoes (about 1 pound), cut into medium dice
2 medium zucchini and/or yellow summer squash (about 8 ounces each), cut into 3/4-inch pieces
1 large red, orange or yellow bell pepper, seeded and cut into 1/4-inch-thick slices
1 large onion, sliced into half-moons
4 large cloves garlic, thinly sliced
1 tablespoon chopped fresh thyme leaves (may substitute 1 teaspoon dried thyme)
1 bay leaf
Fresh basil leaves, left whole or cut into ribbons (chiffonade), for garnish