June 05, 2008
Crockpot ratatouille
This is the second time I made this, and I thought I had blogged the recipe before. But I couldn't find it! So, I went through my little research tour of slow cooker ratatouille recipes, and made it up again. I'm writing it down this time so that I don't have to recreate the process a third time.
Anyways, we both became fascinated with the idea of ratatouille after watching the movie. Last time, we had a little ratatouille party for three, dinner and a movie--a fun little multisensory experience. Last night it was an ideal dish because we had some vegetarian friends over. And it feels like a summery sort of dish anyways.
Ideally, I'd love to make it with vegetables from the new Athens farmer's market. But since I haven't been here for a Saturday since it started, that'll have to wait.
So, here is what I did this time. I cut the vegetables into different shapes for fun. It seems like it could be infinitely variable...
Crockpot Ratatouille
Layer:
1 large eggplant (quarted and thinly sliced)
2 small zucchini (thinly slices)
2 yellow squash (cubed)
3 celery stalks (diced thickly)
1 green bell pepper (diced thickly) [you could definitely use more of these. I would have if they weren't $3.00 a lb., urgh!]
[last time I used mushrooms, too]
2-3 teaspoons herbs de provence
2-3 teaspoons capers
Pour over:
2 14-oz. can diced fire roasted tomatoes [or just normal diced tomatoes]
1 28-oz can crushed tomatoes or sauce (I used a olive-mushroom tomato sauce because I had it on hand, and thought it would go well with the flavors).
After our favorite Sicilian told me one of the secrets to making his mom's tomato sauce was to fry the onions and garlic separately and add them later, I decided to add those at the end. So...
Cook vegetables for 4-6 hours on low. In last hour of cooking time,
Fry 1-2 diced onions and 4-6 cloves of garlic in 1/4 cup of olive oil until tender. Add to pot with 1/2 cup or so fresh parsley [I used fresh basil last time].
Serve with rice, noodles, or couscous.
cooking stuff | By Tim and Jo | 12:25 PM
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