Crock Pot Mondays – Summer Harvest Ratatouille

Ingredients

• 1 small eggplant, cut into 1 inch cubes
• salt
• 1 medium onion, chopped
• 2 cups chopped fresh tomatoes
• 1 each red, yellow, and green bell peppers, cut into 1/2 inch squares
• 1 medium zucchini, sliced
• 3 tablespoons extra virgin olive oil
• 2 tablespoons dried basil
• 2 garlic cloves, minced
• 1/2 teaspoon fresh ground pepper
• 8 ounce can tomato paste
• 8 ounce can pitted ripe olives, drained and chopped coarsely
• 2 teaspoons Herbs de Provence
• Balsamic Vinegar (optional to taste)
• salt and pepper to taste

Directions

1. Sprinkle the eggplant with salt; let stand in a colander 1/2- 1 hour to drain.
2. Press out excess moisture.
3. Rinse the eggplant with water and pat dry with paper towels.
4. Place the eggplant in crock pot.
5. Add onions, tomatoes, bell peppers, zucchini, olive oil, basil, garlic, pepper and 1/2 tsp salt.
6. Mix well.
7. Cover and cook on high setting about 3 hours or until the vegetables are tender but still hold their shape.
8. Stir in the tomato paste, olives, and the Herbs de Provence.
9. Before serving, splash with a bit of balsamic and top with fresh grated parmesan cheese.
10. Serve hot, room temperature or chilled.