Rich, spicy, and oh! so easy to toss together, this vegetable stew is as welcome fresh and warm from the slow cooker for dinner as it is (and mebbe even a touch better) the next day, at room temperature in a sammich.
Some folk get all fussy with their ratatouille; matching sizes of sliced onion, tomato, squash, and eggplant to make some kinda cunning design in a roasting pan, and it is pretty, but I much prefer a well chopped, and long-roasted, version – it’s better for to make the sammiches, you see.
•1 (28 ounce) can diced tomatoes, undrained
•2 zucchini, cut into 1/2-inch cubes
•2 yellow squash, cut into 1/2-inch cubes
•1 eggplant, cut into 1/2-inch cubes
•1 tbsp fresh garlic, minced
•1 onion, finely diced
•3/4 cup (not packed) fresh parsley, minced
•1/2 tsp salt
•1/2 tsp celery salt
•1 tsp Italian seasoning
•1 bay leaf
•1/2 tsp garlic powder
•1 tsp black pepper
•1 tsp Aleppo pepper
•1 tsp crushed red pepper
•1 tbsp capers, drained
toss everything (except the capers) into the slow cooker and stir.
Cover and cook on low for six or seven hours, whichever’s more convenient, then remove the cover, stir in the capers, and cook (uncovered) for another hour or so, until the liquid as reduced a bit.
Serve warm or cold. We had ours the first night with that turkey Parm meatloaf, and it was very good…
I would be less than honest if I didn’t admit that I far preferred the ratatouille the next day, at room temperature, on a lightly toasted home made not-just-for-hamburgers roll with just a schmear of good mayonaise.
The remaining leftover ratatouille (and the turkey Parm meatloaf) also happened to make a fine ‘za!
But, that’s a Parfait! post, I think…