Slow Cooker Ratatouille From Red Gold Recipes

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.

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.

Steps:

• Heat a 10-inch skillet on medium heat. Add a drizzle of oil and when hot, quickly toss in the onions and garlic; cook for 2 minutes. Stir in RED GOLD® Tomato Paste and stir to combine. Place in slow cooker.
• Place skillet back on the heat. Heat oil and then add eggplant, green bell pepper, red bell pepper, zucchini and summer squash. Cook until tender, 10 to 15 minutes. Add to slow cooker.
• Stir in RED GOLD® Crushed Tomatoes, basil and thyme. Set the slow cooker to low and cook about 5 hours.
• Serve as a side dish or entree, sprinkle with parsley. Ratatouille is excellent cold or reheated the next day.

Steps:

• Place eggplant in a colander over a plate; sprinkle with 1 tablespoon salt and toss. Let stand 45 minutes. Rinse and drain well; blot dry with paper towels., Place eggplant and remaining vegetables in a 5- or 6-qt. slow cooker. Add oil, dried basil, garlic, pepper and remaining salt; toss to combine., Cook, covered, on low 5-6 hours or until onions are tender. Stir in tomato paste, olives and fresh basil; heat through., Freeze option: 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.

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.

Steps:

• Heat a 10-inch skillet on medium heat. Add a drizzle of oil and when hot, quickly toss in the onions and garlic; cook for 2 minutes. Stir in RED GOLD® Tomato Paste and stir to combine. Place in slow cooker.
• Place skillet back on the heat. Heat oil and then add eggplant, green bell pepper, red bell pepper, zucchini and summer squash. Cook until tender, 10 to 15 minutes. Add to slow cooker.
• Stir in RED GOLD® Crushed Tomatoes, basil and thyme. Set the slow cooker to low and cook about 5 hours.
• Serve as a side dish or entree, sprinkle with parsley. Ratatouille is excellent cold or reheated the next day.

Steps:

• Heat a 10-inch skillet on medium heat. Add a drizzle of oil and when hot, quickly toss in the onions and garlic; cook for 2 minutes. Stir in RED GOLD® Tomato Paste and stir to combine. Place in slow cooker.
• Place skillet back on the heat. Heat oil and then add eggplant, green bell pepper, red bell pepper, zucchini and summer squash. Cook until tender, 10 to 15 minutes. Add to slow cooker.
• Stir in RED GOLD® Crushed Tomatoes, basil and thyme. Set the slow cooker to low and cook about 5 hours.
• Serve as a side dish or entree, sprinkle with parsley. Ratatouille is excellent cold or reheated the next day.