Ratatouille, Desserts, Apple Crumble, Baked Apples

Ratatouille

Serves 4-6

2 medium eggplants, sliced 1cm thick salt

2 onions, cut into wedges

2 cloves garlic, crushed

3 medium zucchini, sliced

4 large ripe tomatoes, peeled and sliced

2 green capsicum, sliced

1 teaspoon dry basil

1 teaspoon dry oregano

1 teaspoon dry thyme

1.Sprinkle eggplant with a little salt. Leave for 1/2 hour, rinse well then pat dry.

2.Heat a little oil in a frypan. Sauté onion, garlic and eggplant until the onion is just tender.

3.Place the onion and eggplant into the slow cooker. Add remaining ingredients.

4.Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

5.Serve with crusty bread, or as a side dish to roast lamb.

4 cups fresh breadcrumbs

125g melted butter

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup brown sugar

5 Granny Smith apples, peeled, sliced and cored

1.Mix breadcrumbs with butter, cinnamon, nutmeg and brown sugar.

2.Arrange in alternate layers with apple in the slow cooker. Cover and cook on High for 11/2-21/2hours, or until apple is tender.

3.Serve warm, with cream or ice cream.

5Granny Smith apples, peeled and cored 2/3 of the way through

1/2 cup raisins

1cup brown sugar

1cup boiling water

2tablespoons (40g) butter or margarine

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1.Fill apple centre with raisins. Place apples into the slow cooker.

2.Combine sugar, water, butter, cinnamon and nutmeg. Pour over apples. Cover and cook on Low for 3-4 hours, depending on the size of the apples.

3.Serve warm with whipped cream or ice cream.