Summer Ratatouille

Description

A recipe for slow to 6.5 liters. Excellent summer vegetable stew is specially designed for the 6.5 litre SLOW COOKER author BRIGIT BINNS, in my retelling, and accompanied my step-by-step photos. Starting to cook in the SLOW COOKER, I was faced with a complete lack of cookbooks dedicated to this popular device. Many of my friends follow the rules of healthy eating, have a slow cooker, but I cook "by eye", as it will. In this recipe everything is meticulously planned - even a beginner can make this tasty dish.

Ingredients

Eggplant

500 г
Salt

1 ч. л.
Zucchini

3 шт
Red sweet pepper

2 шт
Tomato paste

3 ст. л.
Olive oil

3 ст. л.
Garlic

4 зуб.
Oregano

1 ч. л.
Basil

1 ч. л.
Onion

1 шт
Tomato

4 шт
Parsley

10 г
Black pepper

Cooking

Here is the products needed for making RATATOUILLE.

But a 6.5 litre slow-cooker, in which the RATATOUILLE is simmering at a very low temperature in a thick-walled ceramic pot.

Eggplant cut into pieces of size not more than 2.5 cm Is necessary in order to completely they have prototiles in the bowl of a slow cooker. Prepared pieces mixed with 1 tsp salt and leave for 30 minutes to left bitterness. Then rinse and dry with paper towel.

Zucchini-zucchini remove skin, cut in half lengthwise and then into slices with a thickness of not more than 1 cm.

Cut peppers, remove seeds and cut into strips.

Tomatoes cut into 4 pieces along. then remove the seeds together with the liquid and cut into small pieces. We remove from the tomatoes of excess liquid, as the bowl of the slow cooker is no evaporation of moisture and the dish was not overly watery.

Onion peel and cut into thin half-rings.

Prepare the dressing: In a small bowl, mix 3 tbsp tomato paste 3 tbsp olive oil, chopped 4 cloves garlic, 1 tsp dried oregano 1 tsp dried Basil, 1 tsp. salt and several pinches of freshly ground black pepper. Divide each of the vegetables into 4 equal parts. At the bottom of the bowl of the slow cooker put layers: eggplant, onions, peppers, zucchini, tomatoes, and brush coat the top 1/4 part of the filling. 3 more times, repeat this process.

Cover with a lid and put on LOW (LOW) mode at 6-6. 5 hours. For the cooking time you need once you thoroughly mix the preparing dish. I did it after 5 hours of cooking. During this time the vegetables will reduce in volume and let the fragrant juice. .

In the recipe the author advises to sprinkle the finished dish with finely chopped parsley and, if desired, add 75g capers, but the capers I did not add.

Bon appetit and good mood!

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