Ratatouille with Feta Cheese...crockery
- Ratatouille with Feta Cheese
5-6 quart cooker
makes 4 servings
1 cup fat-free beef broth
1 cup crushed tomatoes
1 can (16 ounces) stewed tomatoes
2 medium onions, halved and sliced
1 medium zucchini, thinly sliced
3/4 pound egglant, peeled and cut into 3/4 inch cubes
4 cloves garlic, minced
1 yellow pepper, thinly sliced
1 teaspoooon white wine vinegar
2 sprigs of lemon thyme
6 leaves fresh basil, snipped
2 ounces fetta cheese, crumbled
Combine the broth, tomatoes and stewed tomatoes in an electric slow cooker.
Stir in the onions, zucchini, eggplant, garlic, pepper and vinegar. Add the
lemon thyme. Cover and cook on LOW for 6-8 hours or on HIGH for 4-6 hours.
Discard the lemon thyme and stir in the basil. Divide the stew among 4
bowls and sprinkle feta cheese over each serving.
Recipe from Smart Crockery Cooking
and sent to you by Betty Copeland