Slow-cooker Ratatouille
1 pound eggplant, thickly sliced
Salt
3 garlic cloves, peeled and chopped
1 onion, peeled and sliced
2 bell peppers, any color, seeded and cut into large chunks
1 pound yellow squash or zucchini, cut into large chunks
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 can (28 ounces) crushed tomatoes
Black pepper
1 pound grilled (or otherwise cooked) lamb sausage, Italian sausage (sweet or hot) or other sausage, cut into rounds (optional)
1 cup grated parmesan or asiago cheese
Place the eggplant slices on several layers of paper towels, and salt heavily on both sides. Cover with more towels, and let sit 30-60 minutes, turning once to "sweat." Rinse well under running water, and drain.
Put all the ingredients except the sausage and cheese in the slow cooker. Cover and cook on low for 8-10 hours. About 30 minutes before serving, add the sausage (if using). Just before serving, stir in the cheese.
Serves four to six.
Marialisa Calta