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Ratatouille is a classic French dish made with a sundry of fresh vegetables including onion, bell pepper, garlic, eggplant, zucchini, and tomatoes. Our take on it includes these classic flavors and makes use of the slow cooker for a hands-free version.
How to Make It
Heat 1 1/2 tablespoons of the oil in a large skillet over medium. Add the onion and bell pepper, and cook, stirring often, 5 minutes. Add the garlic; cook, stirring occasionally, 2 minutes. Place the vegetable mixture in a 5- to 6-quart slow cooker. Add the eggplant, zucchini, tomatoes, tomato sauce, salt, and pepper, and stir gently to combine. Cover and cook on LOW until the eggplant is tender, about 4 hours.
Preheat the oven to 450°F. Brush the bread slices with the remaining 1 1/2 tablespoons oil; place on a baking sheet. Bake in the preheated oven until lightly toasted, about 5 minutes.
Cut each bread slice in half diagonally; divide the pieces among 6 plates. Top with the ratatouille mixture. Sprinkle evenly with the basil and goat cheese.
Multicooker Directions: In Step 1, remove the lid of a 6-quart multicooker. Press SAUTÉ [Normal]. Add 1 1/2 tablespoons of the oil to the inner pot; heat until the oil is hot, swirling to coat the bottom of the pot. Add the garlic; cook, stirring occasionally, about 2 minutes. Turn off the cooker. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the eggplant is tender, about 4 hours. Complete Steps 2 and 3.