- 1 large eggplant (about 1-1/2 pounds) peeled and cut into 1/2-inch cubes
- 3 medium zucchini cut into 1/2-inch cubes
- 2 tablespoons salt
- 2 tablespoons olive oil
- 4 cloves garlic, sliced
- 2 medium onions, peeled and cut into thin half moons (about 2 cups)
- 2 medium red bell peppers, seeded and sliced 1/2-inch thick
- 2 teaspoons herbes de Provence**
- 1 bay leaf
- 1/4 cup dry red wine
- 1 can (14 to 15 ounces) whole plum tomatoes, drained and crushed in the palm of your hand
- 1/2 teaspoon fresh ground black pepper
Instructions
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Ideal Slow Cooker Size: 6-Quart.
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Put the eggplant and zucchini in a large colander and set it in the sink. Sprinkle with salt. Let the vegetables stand in the colander for 1 hour, tossing every 10 minutes or so.
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Rinse and press out the water and then blot dry with paper towels. Set aside.
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In a large microwave safe bowl, toss together the onions, garlic, bell peppers, herbs, bay leaf and oil.
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Cover and cook on HIGH until the vegetables have softened, 5 to 7 minutes.
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Transfer the vegetables to the slow cooker, discarding the liquid that has accumulated in the bottom of the bowl.
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Add the eggplant and zucchini to the slow cooker. Stir in the wine, tomatoes and black pepper.
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Cover and cook on HIGH for 2 to 3 hours, or until the vegetables are very tender and the sauce has thickened.
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Discard the bay leaf.
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Continue to cook on LOW, uncovered for 30 minutes to thicken further.
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Serve the ratatouille hot, warm or at room temperature.
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CL::JG
