Ratatouille - Like the Movie

Bet you didn't think that this was a real dish....but it is, and I am going to share it with you. Now, if you haven't seen the movie yet, it is a definite must-see. It's one that the whole family will enjoy. This wonderful recipe was also out of my slow cooker recipe book from Southern Living. They have such great dishes. Get our your slow cooker (don't roll your eyes, I love these things) because here it is:

Ratatouille - Like the Movie

1 (1 pound) eggplant, peeled and cut into 1-inch chunks (about 3 cups)

1 1/2 teaspoons salt, divided

1 large onion, cut in half lengthwise and sliced (about 2 1/2 cups)

1 large green bell pepper, cut into strips (about 1 1/2 cups)

1 large red bell pepper, cut into strips (about 1 1/2 cups)

3 medium zucchini, sliced (about 4 cups)

2 pounds plum tomatoes, cut into 1/2 inch wedges

3 tablespoons of tomato paste

2 tablespoons of extra-virgin olive oil

1/4 teaspoon of black pepper

3 garlic cloves, minced

1/2 cup chopped fresh basil

1/4 cup capers

Place eggplant in a colander over a sink. Sprinkle 1/4 teaspoon salt over eggplant; toss well. Let stand 30 minutes to drain. Pat dry with paper towels.

Layer half each of onion, eggplant, bell pepper strips, zucchini, and tomatoes in a 6 quart electric slow cooker. Combine remaining 1 1/4 teaspoons of salt, tomato paste, olive oil, black pepper and garlic in a small bowl; stir well. Spoon half of oil mixture over vegetable mixture. Repeat layering of vegetables, ending with oil mixture.

Cover with lid; cook on low-heat setting six hours or until vegetables are tender. Stir in chopped basil and capers. Serve hot, at room temperature, or chilled.