Mushrooms, fresh and halved – ½ pound
Two Red pepper (bell), medium size and chopped
Two red onions
Olive oil – 4 teaspoons
Large eggplant – 2 pieces
Medium sized zucchini – 3 pieces (you can substitute with squash)
Salt – 3 tea spoons
Unsalted butter – 3 tea spoons
Garlic – 3 tablespoons
Flour (all purpose) – ¼ cup
Tomato paste – ¼ cup
Large tomatoes – 2 pieces
Thyme – 1 tablespoon, chopped
Basil leaves, chopped – 1 cup
Parmigiano-Regiano grated cheese – ½ cup
Goat cheese, fresh – ½ cup
Unsalted butter – ½ stick
Polenta (cornmeal that has been ground) – 1 ½ cups
Vegetable stock/chicken stock – 6 cups
Salt – 1 ½ tablespoons
How to make Ratatouille
- Apply olive oil to your slow cooker.
- Chop the eggplants and the zucchini. Mix these two in a bowl. Add about 3 tablespoons of salt to the mixture. Let this mixture sit for at least 45 minutes.
- After the 45 minutes, run the mixture in cold water. This will get rid of the excess salt.
- Use a towel to remove excess water from this mixture.
- Once dry, place the mixture in the slow cooker.
- In a separate sauté pan, place 2 tablespoons butter. Place the pan on medium heat. It is advisable to use a heavy pan for this.
- Once heated up, add your chopped onions, chopped garlic and chopped bell peppers.
- Let them cook in the medium heat until soft. This should take around 8 minutes.
- Once soft, add these vegetables to the slow cooker mixture.
- On the same sauté pan, add 1 tablespoon of butter.
- When the butter melts, add the tomato paste and the all-purpose flour
- Stir the mixture until the flour disappears. This will take one minute.
- Raise the heat to high and add the thyme, tomatoes and pepper.
- Cook this mixture for 6 minutes and ensure the tomatoes are well crushed.
- Add this mixture to your slow cooker. Let everything cook for 4 to 5 hours
- Once ready, add the basil and the cheese. Set this ratatouille aside.
How to make the polenta
- As the ratatouille cooks, add the stock and salt in a pan and raise the heat to medium.
- As it starts to boil, slowly add the polenta and stir gradually. This will keep it from forming lumps.
- After half an hour, the mixture should be creamy. Take the pan aside and add the cheese, pepper and butter.
- Place the polenta in bowl, add the ratatouille on top and enjoy the meal while hot.