This ratatouille will evoke memories of sun and green fields when the cold winds of winter howl outside.
I love the fall. The days are warm but the nights are cool — my idea of perfect weather. And the hard work of planting, watering and weeding are behind us as we enjoy the bounty of the garden.
This recipe for ratatouille captures the intense flavours of sun-kissed vegetables and herbs picked fresh from the garden or local fields. Served over rice, pasta or baked potatoes, or as a side to roast pork or beef, this ratatouille will evoke memories of sun and green fields when the cold winds of winter howl outside.
I’d been making a stove top version of ratatouille for years when I stumbled upon this crock pot version which is even easier. For best results, use locally grown produce.
Crock pot ratatouille
Ingredients
(Copyright Diana Dyer. Reprinted with permission.)
3 medium onions, sliced
4 small zucchini, sliced
2 large red, yellow or orange sweet peppers, cut into thin strips
1 large eggplant, diced into one-inch chunks
4-6 cloves garlic, minced (use a robust variety like Killarney Red)
6 large tomatoes, cut into wedges
½ tsp salt (add more at the end, if desired.)
¼ tsp freshly ground black pepper (I used a ½ tsp)
¼ cup extra-virgin olive oil
¼ cup fresh basil, thinly sliced
½ Tbsp fresh parsley, chopped (I used a couple of tablespoons)
Method
Layer one-half of the vegetables in a large crock pot in the following order:
Onion, eggplant, zucchini, garlic, peppers, tomatoes. Repeat the layering process with the remaining vegetables. Sprinkle basil, parsley, salt, and black pepper over the top. Drizzle with olive oil.
Cover and cook on high for one hour and then low for approximately seven hours. (Don’t overcook or the vegetables will get mushy.)
The ratatouille can be frozen in one or two-cup portions.
- Helen Lammers-Helps