The Seasoned MomCrock Pot or Oven Ratatouille
What you'll need
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Ingredients
Serves 8- 1 medium sweet onion, (thinly sliced)
- 1 tablespoon extra-virgin olive oil, (plus additional for serving)
- 1 tablespoon fresh oregano leaves ((or 1 teaspoon dried oregano))
- ¼ cup chopped fresh parsley ((or 1 tablespoon dried parsley flakes))
- ¼ cup coarsely chopped fresh basil ((or 1 tablespoon dried basil))
- 2 sweet bell peppers (any color), (seeded and sliced into strips)
- 3 small zucchini, (halved lengthwise and cut crosswise into slices)
- 4 medium tomatoes, (quartered and seeds removed)
- 4 teaspoons minced garlic ((about 4 large cloves))
- 6 ounce can tomato paste
- 1 small eggplant
- Kosher salt and ground black pepper
- Optional garnish: drained capers; grated Parmesan cheese; additional fresh herbs; crushed red pepper flakes; additional olive oil
Open in Supper to scale servings and turn this into a grocery list.
Steps
- Step 1
Cut the eggplant into chunks. In a colander, toss the eggplant with 1 teaspoon of salt. Let the eggplant sit and drain for about 30 minutes. Pat the eggplant dry with paper towels.
- Step 2
Meanwhile, spray a deep 9 x 13-inch baking dish with nonstick cooking spray. Preheat the oven to 400°F. In a large bowl (or in the prepared dish), toss together the eggplant, onion, bell peppers, zucchini, tomatoes, parsley, basil, oregano, tomato paste, olive oil, and garlic.
- Step 3
Transfer the vegetable mixture to the prepared dish.
- Step 4
Cover with foil and bake for 45 minutes- 1 hour, or until the vegetables are all tender. Stir once or twice during the baking time to make sure that the vegetables cook evenly. Taste and season with salt and pepper, if desired.
- Step 5
Garnish with capers, drizzle with olive oil, sprinkle with crushed red pepper flakes; and garnish with grated Parmesan cheese and fresh herbs if desired.
Interactive, hands-free timers are available in the Supper app.
Cut the eggplant into chunks. In a colander, toss the eggplant with 1 teaspoon of salt. Let the eggplant sit and drain for about 30 minutes. Pat the eggplant dry with paper towels.
Source: The Seasoned Mom
