Ratatouille

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Notes:

From Tania

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Ingredients:

SERVES 6 -8

1 large eggplant, peeled and cui into 1 inch cubes

salt

2 medium onions, chopped

2 cups chopped fresh tomatoes (about 3 medium)

1 large green bell pepper, cut into 1/2 inch squares

1 large red bell pepper or yellow bell pepper, eut into 1/ 2 inch squares

3 medium zucchini, sliced ,.

3 tablespoons olive oil

3 tablespoons dried basil

2 garlic cloves, crushed through a press

1/2 teaspoon fresh ground pepper

1 Gunce) can tomato paste _

1 [5 1/2 ounce) can piïted ripe olives, drained and chopped coarsely

3 tablespoons chopped fresh basil

Sprinkle the eggplant with salt; let stand in a colander 1 hour to drain.
Press out excess moisture.
Rinse the eggplant with water and pat dry with paper towels.
Place the eggpìant 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 vegetables are
lender but still hold their shape.
Stir in the tornato paste, olives, and the fresh basil.
Serve hot. room temperature or chilled