{ratatouille}

I was directed to this recipe by way of a friends blog ...
I made a few modifications, of course, but not too many. Next time I'll make a few more.
Anyone who knows me won't believe this but I totally forgot the garlic and onion !
WHAT?!?!
It's true ... I'll be trying this again soon WITH those necessities !!

Here's the recipe ...
1/2 onion, diced
garlic, to taste, crushed
1 can (400g) tomato puree
olive oil
Zucchini - Green and Yellow (I couldn't find yellow this time though)
Eggplant - I used a lebanese one.
Red and Yellow Capsicum ( bell peppers )
fresh thyme
Salt and pepper
Few tablespoons soft goat cheese, for serving

Preheat oven to 375 degrees F, 180 C.

Pour tomato puree into bottom of an oval baking dish. Cover with garlic and onion . Season with salt and pepper.

Thinly slice the veggies into rounds.

Alternate veggies and lay around the dish. Working around the outside and finishing in the center. I chopped up the remaining capsicum and sprinkled them on the top.

Drizzle a bit of olive oil over the vegetables and season them generously with salt and pepper. Sprinkle with fresh thyme.

Cover dish with a piece of parchment (baking) paper cut to fit inside.

Bake for about 45 to 55 minutes, the veggies should be cooked, not limp and not brown at the edges. The tomato sauce will bubble up around them ...

She served with a dab of soft goat cheese on top, I was going to use feta but totally forgot. I think I was in a rush !!!

I served this on top of mashed potatoes, with steamed bok choy on the side.

Ratatouille in the Crock Pot

I was not overly impressed with this meal. Too bland. I will probably try it again but make a few changes because I think the basic recipe is ok ... just lacking a bit of oomph ! I think, if I make it again, I'll also serve it with chicken, like CHICK IN THE KITCHEN did. Maybe that is why she loved this recipe more than me ... Anyway ... I'm going to post the recipe because you may love it too ...

Ratatouille in the Crock Pot

2 small onions, thinly sliced
2 medium eggplants, skin on, diced
2 large green bell peppers, seeded, diced
1 zucchini, diced
1 small red pepper, seeded, diced
6 plum-sized tomatoes, quartered
3 garlic cloves, minced
1/4 tsp. red pepper flakes
1 tsp. salt
1 6-oz. can tomato paste

large handful fresh parsley, chopped
large handful fresh basil, chopped
salt and pepper to taste

Layer ingredients through the 1 tsp. salt in your crock pot, in the order listed. Then dot the tomato paste on top, and cover. Cook on HIGH for 3-4 hours.

Remove lid and stir to combine. Add fresh parsley and basil, and adjust seasoning with salt and pepper. Serve hot, room temperature, or straight from the fridge.