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Posts : 320
Join date : 2009-04-27
Age : 60
Location : South Carolina

PostSubject: Ratatouille   Sat Jun 20, 2009 1:30 pm


1 small eggplant, peeled and cut into cubes
1/8 tsp + 1/4 tsp salt
1 chopped onion
2 bell peppers, seeded and cut into pieces
10 oz pkg mushrooms, quartered
14.5 oz can diced tomatoes
8 oz can tomato sauce
3/4 tsp black pepper
1/2 tsp Italian seasoning
1 medium yellow squash, quartered and cut into pieces
1 tbs chopped basil

Place eggplant in a strainer and sprinkle with 1/8 tsp salt, let stand 20 min.
and press out as much liquid as possible. In a slow cooker, combine eggplant,
onion, bell peppers and mushrooms. Drain diced tomatoes and stir in along with tomato sauce, black pepper and Italian seasoning. Cook on high 3 hours or low 5 hours. Add squash into slow cooker for the last 45 min. of cooking time. Before serving, stir in basil and remaining 1/4 tsp salt and drizzle with olive oil, if desired. Makes 6 servings.
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