My trusty and dependable collection of slow cookers are the hardest working appliances in my home right now – especially during these sweltering Las Vegas summer days.
Although, truth be told, it doesn’t seem like it’s been as hot as usual. Make no mistake – 105 degrees is HOT – but aside from a 10 day period of 117+ days, it’s been tolerable.
I said tolerable, not enjoyable.
I made this ratatouille months ago, and honestly, I actually forgot about it. Forgot that I had the picture, not that I forgot about how deliciously simple and easy it was to make and to eat. I served it over pasta (the original recipe called for polenta) and now, seeing the picture again is inspiring me to make another batch.
Especially since Fresh and Easy has eggplant and zucchini on sale …..
Slow Cooker Ratatouille – adapted from epicurious
2 large eggplants, peeled and cut into 1/2-inch pieces (about 10 1/2 cups)
3 medium zucchini or yellow summer squash, cut into 1/2-inch pieces (about 6 1/2 cups)
3 tablespoons unsalted butter, divided
2 small to medium red onions, halved and thinly sliced (about 3 1/2 cups)
2 red bell peppers, cut into 1/2-inch pieces (about 3 cups)
3 tablespoons finely chopped garlic
1/4 cup all-purpose flour
1/4 cup tomato paste
One 28-ounce can whole peeled tomatoes
1 tablespoon finely chopped fresh thyme leaves
10 grinds black pepper
1/2 cup packed freshly grated Parmigiano-Reggiano (about 1/4 pound)
1 cup coarsely chopped fresh basil leaves