Southern Italian Ratatouille |
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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 6 |
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This was adopted from the Recipezaar account. After having made this recipe I have made several changes to better suit my tastes. Ingredients:
3 1/2 tablespoons extra virgin olive oil |
1/2 cup leek, white part only, thinly sliced |
salt, to taste |
fresh ground pepper, to taste |
1 tablespoon garlic, minced |
1 tablespoon fresh thyme, finely chopped |
1/4 cup red bell pepper (1/4 inch dice) |
2 green zucchini, diced (1/4 inch dice) |
2 (400 g) cans chopped tomatoes |
1 (150 g) packet baby spinach |
100 g black olives, sliced |
Directions:
1. Heat oil in frying pan add leek and garlic and cook until softened. 5 to 10 minutes.
2. Add thyme, red peppers, zucchini and tomatoes to slow cooker and cook on low for 5 hours.
3. Stir though spinach one handful at a time until wilted.
4. Add olives, and leave to heat through 20 minutes.
5. Serve!
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