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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is my version of ratatouille. With the abundance of fresh produce at the farmer's markets this time of year, I'm able to make this with locally grown ingredients. What sets this apart from other ratatouille recipes is that the vegetables are roasted and the addition of red wine. Ingredients:
1 large eggplant, cubed (i leave skin on) |
1-2 medium zucchini (cut into 1/2 slices) |
3 sliced carrots |
1 cup bell pepper strips ( i use frozen from trader joe's) |
1 medium onion roughly chopped |
3 cloves garlic finely chopped |
1 t olive oil |
1 large can crushed tomatoes (23 oz) |
1t each dried oregano and basil or 2t italian seasoning |
1/2 c red wine |
Directions:
1. Heat oven to 400F. Roast eggplant, zucchini, carrots, bell pepper, onions and garlic on a baking sheet and drizzled with olive oil for 30 minutes until soft and browned.
2. In a slow cooker combine the tomatoes, spices and wine. Stir in roasted vegetables. Cook on low for 4-6 hours.
3. I make a batch and eat it instead of salad with lunch.
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