Apparently watching the Disney movie “Ratatouille” was a life changing experience for N. Now he wants to be a chef and loves anything including eggplant. We still make ratatouille from time to time, but this is a lot easier to prepare since the slowcooker does most of the work. I am calling this a stew because it can be a meal by itself, but it is also great spooned over couscous or brown rice.
2 cups of chopped tomatoes or one can of diced tomatoes, drained
1 ½ cups of baby carrots
16 ounce can of chickpeas, drained
16 ounce can of kidney beans, drained
1 cup of diced onions, fresh or frozen
1 cup sliced celery
3 garlic cloves
8 ounce of tomato paste
½ teaspoon oregano
½ teaspoon basil
A pinch of pepper and salt
A pinch of red pepper flakes
1 bay leaf
Dice and peel the eggplant into sizeable chunks. Add all ingredients to a crock pot, then cover and cook on low for 8 hours. Remember to remove the bay leaf before serving.