I’m back again. Hugs of reassurance to you if you missed me.
I suppose we have an animated film to thank for a generation of young Americans that know how to pronounce the word ‘ratatouille’ at least somewhat correctly. Some portion of that cohort also knows that ratatouille is a vegetable dish of southern France. A quick Google search will tell you that there are many different ways to prepare ratatouille, e.g. carefully layered and roasted, sautéed then simmered, or slapped together into a slow cooker before leaving for the day. Well boy howdy guess which category this recipe falls into.
Ratatouille can be eaten as a meatless main by itself, or with bread or polenta. It can also be served as a side to accompany… I guess a piece of grilled fish or a nice big sausage.
For the record, I consider myself a modern/urban peasant due to my current economic status. I can’t afford to spend all morning in the kitchen nor can I afford to purchase another human being to do my bidding. This is a dish of inexpensive ingredients. Meanwhile, I do like to think I have acceptable hygiene, a good deal of intelligence, and a handsome face, contrary to the Urban Dictionary definition of peasant.
Slow Cooker Ratatouille, for the 21st Century Peasant
Time: 15 min prep + 4-8 hours in the slow cooker
- 4-5 cloves garlic, chopped up
- 2 onions, sliced
- 10 crimini mushrooms, sliced
- 2 eggplants (the thin kind), cut into chunks
- 2 zucchini, cut into chunks
- 1 red bell pepper, core removed and cut into chunks
- 1 green bell peppers, core removed and cut into chunks
- 3 tomatoes, peeled and cut into chunks
1 can (796 ml) diced tomatoes (reserve the liquid for a different recipe)
- 1 bay leaf
- ½ tsp dried thyme
- ½ tsp dried oregano
- salt, to taste
- freshly cracked black pepper, to taste
- fresh basil, coupe en chiffonnade
- good olive oil
- Place all the vegetables in a slow cooker (technically a mix of fruits and vegetables), along with the bay leaf, thyme, and oregano.
- Cover and cook on High for 4 hours, or Low for 8 hours.
- Stir in salt and pepper, to your taste.
- Serve topped with fresh basil and a splash of good olive oil. I tried a little white truffle oil which was good, but overpowering for this dish.