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

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Ratatouille

12 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

12 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

12 teaspoon (2.5 ml) hot sauce

1 teaspoon (5 ml) salt

12 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 212 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

12

small onion, chopped

2

cloves garlic, crushed

freshly snipped chives.

2

teaspoons (10 ml) Italian seasoning

 

13

cup (85 ml) couscous

 

14

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. 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

14 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. 6-8 servings.

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Hamilton Beach 840149601 manual Ratatouille, Couscous with Feta and Tomatoes, Caponata, Serving Tip Top with