Ratatouille With Chickpeas -- Crock-Pot |
|
 |
Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
|
A fresh tasting take on the classic french dish, done in a crockpot. From Canadian Living. Ingredients:
1 tablespoon vegetable oil |
1 onion, chopped |
4 garlic cloves, minced |
6 cups eggplants, cubed (one large) |
2 teaspoons basil (dried) |
1 teaspoon oregano (dried) |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 red pepper |
1 yellow pepper |
2 zucchini |
1/3 cup tomato paste |
1 (19 ounce) can chickpeas, drained and rinsed |
1 (28 ounce) can tomatoes |
1/4 cup fresh basil or 1/4 cup fresh parsley, chopped |
Directions:
1. In a large skillet, heat oil over medium heat, cook onion, garlic, eggplant, basil, oregano, salt & pepper, stirring occasionally, until onion is softened, about 10 minutes. Scrape into crockpot.
2. Halve, core, and seed peppers; cut into 1 inch pieces. Cut zucchini into half lengthwise, cut crosswise into 1 1/2 inch chunks. Add to crockpot.
3. Add tomato paste, chickpeas, and tomatoes, breaking up tomatoes with a spoon. Cover and cook on low for 4 hours, or until vegetables are tender. Stir in basil / parsley.
|
|