- Created: Saturday, 25 September 2010 21:12
Ah, ratatouille simmering in the slow cooker. This recipe was shared with me by my friend, Dee Bierl. When I was in Wisconsin this summer, Dee served this up while her dog, Cooper, serenaded us with a lovely canine composition he came up with himself. Okay the truth is that I may have encourage his "singing" and joined in at the chorus... fortunately there is no recording of our rendition. ...But I can share the recipe with you.
Ratatouille & White Beans
Serves 6 (makes 10 cups)
Active: 15 minutes
Total: 4 to 5 hours on High or
6 to 8 hours on Low
1 medium eggplant (1½ lbs)
3 medium zucchini (1½ lbs)
2 bell peppers
2 large leeks, chopped
1 can (28 oz) fire-roasted, diced tomatoes, drained
1 can (8 oz) tomato sauce
¼ cup golden raisins
2 Tbsp olive oil
1 Tbsp minced garlic
1 tsp dried oregano
½ tsp each salt & pepper
1 can (15 or 15.5 oz) cannellini beans, rinsed
¼ cup sliced fresh basil
2 Tbsp red wine vinegar
Garnish: additional sliced basil
Serve with: polenta or crusty bread
1. Cut eggplant, zucchini and peppers into 1-in. pieces; place in 6 qt slow cooker. Add leeks, diced tomatoes, the tomato sauce, raisins, 1 Tbsp oil, garlic, , oregano, salt & pepper. Toss until well mixed.
2. Cover and cook on low 6 to 8 hours or on high 4 to 5 hours until vegetables are tender. Add beans; cook on high 15 minutes more. Stir in remaining 1 Tbsp oil, fresh basil and vinegar.
3. Sprinkle with additional sliced basil, if using. Serve over polenta or with crusty bread.