Slow Cooker Ratatouille

INGREDIENTS

• 1 small eggplant, diced
• 1 tsp salt
• 1 small zucchini, diced
• 1 yellow squash, diced
• 1 leek, sliced
• 1 large plum tomato, diced
• 1 medium shallot, diced
• 2 cloves garlic, diced
• 2 sprigs marjoram, chopped or 1 tsp dried
• 4 Tbsp chopped kalamatas
• 1/2 tsp EVOO
• 1 c veggie broth
• 1/2 tsp pepper

PREPARATION

1. Place eggplant in a colander and sprinkle with salt. Let sit over the sink or a bowl for 15 minutes to release liquid.
2. Rinse the salt off the eggplant and drain well.
3. Place all the ingredients in a 5 quart slow cooker.
4. Cover. Cook on HIGH for 4 hours.

( kroger.com )

-- JMag Guthrie - 2018-01-02