Ratatouille

Today's recipe is...

Ratatouille

1 large eggplant, peeled and cut in 1" chunks

salt

2 medium onions, chopped

2 cups chopped fresh tomatoes

1 large green bell pepper, cut in 1/2" squares

1 large red bell pepper, cut in 1/2" squares

1 large yellow bell pepper, cut in 1/2" squares

3 medium zucchini, sliced

3 tablespoons olive oil

3 tablespoons dried basil

4 garlic cloves, minced

1/2 teaspoon ground pepper

1 can tomato paste, (6 ounces)

1 can pitted ripe olives, (5-3/4 ounces) drained and chopped

3 tablespoons chopped fresh basil

Sprinkle eggplant with salt and let it drain in a colander about an hour. Press out excess moisture. Rinse eggplant with water and pat dry with paper towels. Place the eggplant in a 5 quart crock pot. Add onions, tomatoes, bell peppers, zucchini, olive oil, basil, garlic, pepper and 1/2 teaspoon salt; mix well. Cover and cook on High about 3 hours or on Low for 7 hours. Stir in tomato paste, olives and fresh basil.

Serve with party rye bread slices, pretzels, pickles and French bread cubes.

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