Slow Cooker Harvest Vegetable Ragout

Slow Cooker Harvest Vegetable Ragout

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1/2 pound eggplant, peeled , cubed
  • 1 teaspoon kosher salt
  • 3 garlic cloves, minced
  • 1 medium onion, chopped
  • 1 small yellow squash, cubed
  • 1 small zucchini, cubed
  • 1/2 green pepper, seeded, diced
  • 1/2 red pepper, seeded,
  • 1/2 yellow pepper, seeded, diced
  • 1 can (15.5 oz.) diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon coarse black pepper
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil

Directions

  1. Sprinkle salt over eggplant cubes in a large colander. Let stand 1 hour. Rinse and pat dry with paper towels.
  2. Stir eggplant, garlic, onion, yellow squash, zucchini, peppers, diced tomatoes, tomato paste, salt, hot sauce and black pepper in a large bowl until well blended.
  3. Add eggplant mixture to cast iron crock.
  4. Cover and cook on HIGH for 4 to 4 1/2 hours or MEDIUM for 8 to 9 hours.
  5. Sprinkle with chopped parsley and basil before serving.

Serves: 8-10

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