Ratatouille over Rice Pilaf, Personal Photo
Having used the website AllRecipes.com many times, I
recently subscribed to AllRecipes magazine.
I found this recipe for Back-Burner Ratatouille, made in the crockpot. I’ve never made Ratatouille before, but this
was really easy, and turned out great. I
tweaked the ingredients a tad, and made some minor adjustments to the
instructions.
1 28-oz can of petite diced tomatoes
2 zucchini squash
2 yellow squash
1 eggplant
1 onion, finely chopped
½ tsp Italian seasoning
1 tsp salt
¼ tsp black pepper
1 tablespoon Lawry’s garlic powder with parsley
or 3-4 cloves
garlic, thinly sliced
1 tablespoon tomato paste
2 tablespoons coconut oil or olive oil
1 cup spaghetti sauce
Wash squash and eggplant.
I partially peeled my eggplant, removing ½” to 1” strips of peel evenly
spaced with equal widths of peel. Cut vegetables
into ½ inch cubes. Red, yellow, orange,
&/or green bell pepper would be a nice addition too.
Place cubed zucchini, yellow squash, and eggplant in
crockpot. Add tomatoes, onion, Italian
seasoning, garlic powder, salt and pepper.
Stir to combine.
Vegetables in crockpot, ready to cook
Personal Photo
Cook on high for 4-5 hours, or on low for 8-10 hours. Stir twice during cook time.
Ratatouille after about 5 hours on high in crockpot
Personal Photo
Add tomato paste, spaghetti sauce, and coconut or olive
oil. I used a large spoonful of Arriabiatta sauce, a large spoonful of Paul Newman Sockarooni sauce, and coconut oil. Stir to combine.
Cook uncovered 30 to 60 minutes on high to thicken.
Serve over rice, pasta, or polenta.
I served my Ratatouille over Turkish-style rice pilaf, and
it was really good. I have seen
Ratatouille over polenta and Ratatouille over pasta on Rachael Ray’s
website. Rachael also has Ratatouille
wraps, paninis, pizza, and more.
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