This cooks all day long. (8 hours) If you have the time in your day, I suggest you let your children help you with it and talk about all the color of the vegetables. (I did not do this, and thought about it later in the day) Remind them that it is good for our bodies when we eat lots of different color vegetables. Then, watch the Ratatouille movie at some point in the day while it is cooking. This will build excitement for this recipe. We served ours with garlic bread, but you could also use polenta, and I have also heard of using leftovers in scrambled eggs the next morning.
1 large eggplant
1 large onion
1 large green bell pepper
1 large red bell pepper
3 medium zucchinis
3 garlic cloves
3 Tbs. olive oil
1 Tbs. capers
1 tsp. salt
1/2 tsp. black pepper
1/4 cup tomato paste
1 (4.5 oz.) can sliced black olives, drained
1/4 cup chopped fresh basil
1/2 cup grated Parmesan cheese
Step One: Combine first 11 ingredients in a 6-quart slow cooker.
*(I used a little less of each vegetable and used a smaller slow cooker-do what works for you) This makes a huge batch that can be easily frozen and saved for later. We will be using some of the leftovers in our spaghetti later this week.
Step Two: Cover and cook on LOW 8 hours.
Step Three: Stir in tomato paste, olives, and basil. Sprinkle with Parmesan cheese. Makes 8-10 servings.
Recipe comes from page 164 in the Southern Cooking Slow-Cooker Cookbook. The book suggests you serve this with polenta.