Slow Cooker Ratatouille With Sausage Food

SLOW COOKER RATATOUILLE

Steps:

• Heat the oil in a large frying pan and fry the onion for 8 mins until translucent. Add the garlic and fry for 1 min. Turn the heat to medium-high, add the aubergines and fry for 5 mins until golden. Stir in the courgettes and peppers and fry for 5 mins more until slightly soft. Add the tomato purée, fresh tomatoes, herbs, canned tomatoes, vinegar, sugar and 1 tsp salt and bring to the boil.
• Transfer to the slow cooker and cook on low for 5-6 hours or until everything is soft and the sauce has thickened. Season, scatter over some extra basil, and serve with sourdough, if you like.

RATATOUILLE WITH SAUSAGE

Steps:

• Cut eggplant into 2-in. x 1/2-in. strips; place in a bowl. Add zucchini and flour; toss to coat. , In a large skillet, heat 1 tablespoon of oil over medium heat; cook eggplant and zucchini in small batches until lightly browned, add oil as needed. Transfer vegetables to a greased shallow 3-qt. baking dish. , In the same skillet, saute onions and garlic until tender; spoon over eggplant mixture. Brown sausage in the skillet; drain. Cover and cook over low heat for 15-20 minutes or until no longer pink., Meanwhile, in another skillet, saute green peppers for 3 minutes. Add the tomatoes, water and seasonings; cook on high for 2 minutes. Reduce heat; cover and simmer for 5 minutes. Drain sausage; place over onions. Top with green pepper mixture. , Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese; bake 10 minutes longer or until cheese is melted.

SLOW-COOKER RATATOUILLE

Steps:

• Place eggplant in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand for 30 minutes. Rinse and drain well. Transfer to a 5-qt. slow cooker coated with cooking spray., Stir in the tomatoes, zucchini, onions, green and yellow peppers, olives, tomato paste, basil, garlic, pepper and remaining salt. Drizzle with oil. Cover and cook on high until vegetables are tender, 3-4 hours.

RATATOUILLE (CROCK POT)

Steps:

• Sprinkle the eggplant with salt; let stand in a colander 1/2- 1 hour to drain.
• Press out excess moisture.
• Rinse the eggplant with water and pat dry with paper towels.
• Place the eggplant in crock pot.
• Add onions, tomatoes, bell peppers, zucchini, olive oil, basil, garlic, pepper and 1/2 tsp salt.
• Mix well.
• Cover and cook on high setting about 3 hours or until the vegetables are tender but still hold their shape.
• Stir in the tomato paste, olives, and the fresh basil.
• Serve hot, room temperature or chilled.

OVEN-BAKED RATATOUILLE & SAUSAGES

Steps:

• Heat oven to 220C/200C fan/gas 7. Place the onion, courgettes and red pepper in a baking dish, large enough to fit them in a single layer. Drizzle over 2 tbsp of the olive oil and season. Cook in the oven for 20 mins.
• Meanwhile, heat the remaining olive oil in a frying pan and cook the sausages for about 5 mins until lightly browned on all sides.
• Stir the garlic and chopped tomatoes into the veg, season again, then place the sausages on top and return to the oven to cook for a further 20 mins until the vegetables are tender.

SLOW COOKER RATATOUILLE WITH SAUSAGE

Steps:

• Place sausage links in a nonstick skillet over medium heat; cook until browned, 3 to 4 minutes per side. Cool briefly and slice into rounds.
• Combine zucchini, summer squash, eggplant, onion, and bell pepper in a large bowl. Add oil, herbes de Provence, salt, and pepper; toss to coat vegetables.
• Place 1/3 of the vegetables in a slow cooker; layer 1/3 of the sausage and 1/3 of the crushed tomatoes on top. Repeat layers.
• Cover and cook on Low, about 8 hours. Sprinkle with Parmesan cheese to serve.

SLOW-COOKER RATATOUILLE

Steps:

• Combine eggplant, yellow squash, zucchini, bell peppers, onions, tomatoes, Italian seasoning and crushed red pepper in slow cooker sprayed with cooking spray.
• Whisk dressing, tomato paste and vinegar until blended. Pour over ingredients in slow cooker; stir. Cover with lid.
• Cook on LOW 4 hours (or on HIGH 2 hours). Uncover; cook on LOW 30 min. to 1 hour or until enough liquid has evaporated to reach desired consistency.
• Serve topped with cheese.

RATATOUILLE IN THE CROCK POT

Steps:

• Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
• Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies.
• Dot with half of the tomato paste.
• Repeat layering process with remaining vegetables, spices and tomato paste.
• Drizzle with olive oil.
• Cover and cook on LOW for 7 to 9 hours.
• Place in serving bowl and sprinkle with freshly grated Parmesan cheese.
• Refrigerate to store.
• May freeze up to 6 weeks.

RATATOUILLE IN THE SLOW COOKER

Steps:

• Combine zucchini, eggplant, onions, tomatoes, bell peppers, garlic, vegetable broth, olive oil, salt, pepper, thyme, and oregano together in a slow cooker. Cover.
• Cook on High heat until vegetables are tender and cooked down, about 4 hours, or on Low heat for about 8 hours.