Showing posts with label Ratatouille. Show all posts
Showing posts with label Ratatouille. Show all posts

Monday, July 8, 2019

Meatless Monday Slow Cooker Ratatouille

I just took up gardening last year. It is an activity that I definitely arrived at a little bit later then expected. You see, my mother has been an avid gardener my entire life and there are plenty of pictures of a diapered baby me plunked at the edge of the garden. Somehow, I just didn't take to it as one would expect. In my mind, I was way too busy to waste my time on such a silly activity like digging in the dirt. Can I tell you that I was wrong? Very wrong! 

There are far things more satisfying than sticking a seed in the ground, watching something grown and being able to feed family and friends with that something that I grew in my backyard. The awe has not warn off and I hope that it never does. Most especially when the end result is a dish like Ratatouille, filled with veggies that I grew. This dish was inspired by my zucchini. It's the first thing that I've harvested this year and I'm super excited to share this recipe with you. Don't worry if the ingredients don't come from your back yard... there's always next year. 

  • 4 tablespoons olive oil, divided, plus more for drizzling
  • 2 medium yellow onions, diced
  • 1 pound eggplant
  • 1 pound zucchini or summer squash
  • 2 large bell peppers
  • 1 pound tomatoes
  • 4 cloves garlic
  • 2 tablespoons tomato paste
  • 1/2 teaspoon fine salt, plus more for seasoning
  • 1/4 cup coarsely chopped fresh basil leaves

  1. Heat 2 tablespoons of the oil in a large frying pan over medium heat until shimmering. Add the onions, season with salt, and cook, stirring occasionally and adjusting the heat as needed, until completely softened and light golden-brown, about 30 minutes. Meanwhile, prepare the rest of the vegetables.
  2. Trim the eggplant and zucchini, cut into 1-inch cubes, and place in the insert of a 6-quart or larger slow cooker. Trim, core, and cut the bell peppers into 1-inch dice and add to the slow cooker. Core the tomatoes, cut into 1 1/2-inch dice, and add to the slow cooker. Finely chop the garlic and add to the slow cooker.
  3. When the onions are ready, add the tomato paste to the pan and stir to coat the onions. Transfer the onion mixture to the slow cooker. Add the remaining 2 tablespoons oil and 1/2 teaspoon salt. Stir to coat all the vegetables.
  4. Cover the slow cooker and cook until the vegetables are extremely tender, 4 hours on high or 5 to 6 hours on low. If you'd like to cook off some of the excess liquid in the slow cooker, cook uncovered for the last 30 minutes.
  5. Stir in the basil and taste for seasoning, adding more salt as needed. Drizzle with more olive oil before serving if desired.

While I may have only recently taken up gardening, I've been cooking for a very, very long time. Below are the kitchen gadgets that I've found to work well!


Measuring Spoons and Cups -  U-Taste 12 Piece Measuring Cups and Spoons Set

Ratatouille is a veggie dish, but don't let that stop you from adding your favorite protein -- on another day -- and if you're wondering about gardening, there are 1000's of easy guides to get you started including ways to grow vegetables and herbs in your apartment! Hopefully you enjoy this recipe and as always Good Eating To You!