Hamilton Beach 840152602 manual Ratatouille, Couscous with Feta and Tomatoes, Caponata

Serving Tip: Serve over hot, cooked pasta or as a topping for Bruschetta.

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Ratatouille

1⁄2 pound (225 g) eggplant, peeled, cubed

1 teaspoon (5 ml) kosher salt

1 medium onion, chopped

1 small zucchini, cubed

1 small yellow squash, cubed

1⁄2 each: yellow, red, and green peppers, diced

1(15 ounce/400 g) can diced tomatoes, with juice

2tablespoons (30 ml) tomato paste

3garlic cloves, minced

1⁄2 teaspoon (2.5 ml) hot sauce

1 teaspoon (5 ml) salt

1⁄2 teaspoon (2.5 ml) freshly ground pepper

1tablespoon (15 ml) each: fresh parsley, and basil, minced

1.Place eggplant cubes in colander, sprinkle with kosher salt, drain.

2.Place onion, zucchini, squash, peppers, tomatoes, tomato paste, garlic, hot sauce, salt, and pepper in cast iron dish.

3.Rinse eggplant and pat dry; add to dish.

4.Stir all ingredients. Cover and cook on HIGH for 21⁄2 hours or MEDIUM for 4 hours.

5.Stir in parsley and basil 15 to 20 minutes before serving.

Couscous with Feta and Tomatoes

1	(14 ounce/400 ml) can diced tomatoes	Serving Tip: Top with
1⁄2	small onion, chopped
2	cloves garlic, crushed	freshly snipped chives.
2	teaspoons (10 ml) Italian seasoning
1⁄3	cup (85 ml) couscous
1⁄4	cup (60 ml) feta or blue cheese

1.Place tomatoes, onion, garlic, and seasoning in cast iron dish.

2.Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours.

3.Stir in couscous, cover and continue to cook for 30 minutes. 6-8 servings.

Caponata

1	(14 ounce/400 ml) can diced tomatoes	Serving Tip: Serve with pita
1	eggplant, peeled, cubed (3-4 cups/750-1000 ml)
1	medium onion, diced	chips or French bread.
1	tablespoon (15 ml) olive oil

2stalks celery, diced

3tablespoons (45 ml) capers

3 tablespoons (45 ml) balsamic vinegar

1⁄4 teaspoon (1.25 ml) crushed red pepper, or to taste 1 clove garlic, crushed

1tablespoon (15 ml) snipped fresh basil

1.Place all ingredients in cast iron dish.

2.Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours. Stir in fresh basil during last half hour. 6-8 servings.

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