Lunch: Slow-Cooked Ratatouille Recipe

This recipe includes superfoods such as:

Basil

Health benefits of Slow-Cooked Ratatouille Recipe

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 medium eggplant, peeled and cut into 1-inch cubes
1 tablespoon plus 1 teaspoon salt, divided
2 medium onions, halved and thinly sliced
4 medium tomatoes, chopped
3 medium zucchini, cut into 3/4-inch slices
2 celery ribs, chopped
3 tablespoons olive oil
2 teaspoons dried basil or 2 tablespoons minced fresh basil
4 garlic cloves, minced
1/2 teaspoon pepper
1 can (6 ounces) tomato paste
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup coarsely chopped fresh basil

Instructions

Place eggplant in a colander over a plate; sprinkle with 1 tablespoon salt and toss. Let stand 45 minutes. Rinse and drain well; blot dry with paper towels.
Place eggplant and remaining vegetables in a 5- or 6-qt. slow cooker. Add oil, dried basil, garlic, pepper and remaining salt; toss to combine.
Cook, covered, on low 5-6 hours or until onions are tender. Stir in tomato paste, olives and fresh basil; heat through. Freeze option: Freeze cooled ratatouille in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

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