Sunday, July 24, 2011 version

Cousin Bea inspired this dish when she wrote and told me about her crockpot full of onions and garlic.  I added a few more of my garden harvest and the result was a very good Ratatouille, of sorts.  The first night I served this with brown rice as a side dish.  Leftovers was the combo of the two mixed together and heated in the oven.  Better than ever!

a good start: cut an X in the bottom of the tomatoes and cut out off the top; parboil the tomatoes in boiling water for about 1 to 2 minutes OR until the skin starts to curl.  Cool off in ice water.  Remove the skin from the tomatoes.

fresh ingredients from the garden

the eggplant is peel and cut into chunks.  sprinkle with salt and let it drain in a colander for 30 minutes.


5 small eggplant, prepared as shown above
2 medium onions, coarsely chopped
4 sweet Italian peppers, seeded and cut into chunks
1 yellow, red or orange pepper, cut in cubes
3 tomatoes, prepared as shown above
6-8 garlic cloves, sliced
1/2 cup olive oil
8-10 fresh basil leaves, rough chop
fresh ground black pepper


Put all ingredients into the crockpot.

before cooking

Cover and cook on high for about 45 minutes.  Lower temperature to low and continue to cook for 6 hours.

the finished product; serve with brown rice or any other whole grain


Anonymous said...

Now Cousin Bea will try your version. Looks like an improvement. Possibly with a few black olives and a little splash of balsamic for a cold salad version.

Deborah said...

OH GREAT ideas; I love both. Will do next time.

Did you ever have Bill's roasted veggies; he serves them as an appetizer OR even over pasta. I'll make some this week and post the pic.

Stay cool up there!

Elisa said...

My Italian version - Zucchini and Potatoes.

Deborah said...


Lovely dish, great photos. I'll be sure to try this one!

Many thanks, Debbie