I get my son to eat eggplant by cooking low and slow on this classic French veggie dish. A side of rice and some garlic cheese bread also help.
—DIANE GOEDDE RED LODGE, MT
PREP: 25 MIN. + STANDING • COOK: 5 HOURS • MAKES: 10 SERVINGS
1 medium eggplant, peeled and cut into 1-inch cubes
1 tablespoon plus 1 teaspoon salt, divided
2 medium onions, halved and thinly sliced
4 medium tomatoes, chopped
3 medium zucchini, cut into 3/4-inch slices
2 celery ribs, chopped
3 tablespoons olive oil
2 teaspoons dried basil or 2 tablespoons minced fresh basil
4 garlic cloves, minced
1/2 teaspoon pepper
1 can (6 ounces) tomato paste
1 can (2 1/4 ounces) sliced ripe olives, drained
1/3 cup coarsely chopped fresh basil
1. Place the eggplant in a colander over a plate; sprinkle with 1 tablespoon salt and toss. Let stand for 45 minutes. Rinse and drain well; blot dry with paper towels.
2. Place eggplant and the remaining vegetables in a 5- or 6-qt. slow cooker. Add oil, dried basil, garlic, pepper and the remaining salt; toss to combine.
3. Cook, covered, on low until onions are tender, 5-6 hours. Stir in tomato paste, olives and fresh basil; heat through.
To freeze: Freeze cooled ratatouille in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.