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)

 Time:

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.

< Prev		Next >