Crock Pot Ratatouille

Just in time for the burgeoning farmers' markets, you'll want to try this

Ratatouille!

This recipe does involve a lot of chopping! Since you can make it ahead it's a great choice for a busy day!

One recipe will serve 4 people as a main dish and 6 as a side veggie, so cut it in half if there are only 2 or 3 of you.

1 med. eggplant (about 1 lb.) cut into 3/4" pieces.
1 1/2 t. Salt.
3 T. Olive Oil.
2 T. Tomato Paste.
1/4 t. Pepper.
5 Roma Tomatoes, diced.
2 med. zucchini and/or yellow summer squash, cut into 3/4" pieces.
1 lg. Sweet Pepper (red, orange or yellow) cut into 1/4" pieces.
1 lg. Onion, sliced into half-moons.
4 lg. Garlic Cloves, sliced.
1 t. Dried Thyme (or 1 T. fresh, chopped.)
1 Bay Leaf.

Fresh Basil Leaves for garnish.

Place the eggplant in a colander set over a bowl and toss with 1 t. of the salt. Allow to sit and drain for at least 30 minutes. Rinse with cold water. Lay the eggplant out on a towel and pat dry.

Whisk together oil, tomato paste, 1/2 t. salt and pepper.

Combine the drained eggplant, tomatoes, squash, sweet pepper, onion, garlic and thyme in a slow cooker. Add the oil and tomato paste mixture and stir to incorporate. Cover and cook on low for 4 hours. Uncover and cook 1 hour more to cook down some of the liquid.

Remove the bay leaf. Garnish with Basil (whole or sliced leaves.)