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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 stoneware 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 stoneware 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.
Caponata
1 | (14 ounce/400 ml) can diced tomatoes | Serving Tip: Serve with pita |
1 | eggplant, peeled, cubed | |
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 stoneware dish.
2.Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours. Stir in fresh basil during last half hour.
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