Time to put together a Crock Pot vegetarian meal with some items I have laying around. I particularly want to use an eggplant that is still good, but might not last much longer. I went with a ratatouille…sort of. There’s eggplant, of course, and onions; but, instead of the other Summer vegetables, I went with Yukon Gold potatoes and acorn squash. I guess that pushes it from a Summer to an early Fall version of ratatouille. Vegetarian comfort food…enjoy! (But it doesn’t HAVE to be vegetarian! My plate wasn’t!)
3 medium Yukon Gold potatoes, peeled, large dice
1 large eggplant, peeled, large dice
1 large acorn squash, peeled, large dice
1 medium to large sweet onion, peeled, large dice
1 can petite diced tomatoes
1 tablespoon honey
1 tablespoon red wine vinegar
1 teaspoon dried oregano
2 bay leaves
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
a pinch of crushed red pepper
1 tablespoon Kosher salt
Set up Crock Pot and preheat on “low”.* Prep vegetables. I put eggplant in a colander and toss with the Kosher salt. As I prep the other vegetables, I just toss them on top of the eggplant.
By the time I’m done, the salt has had time to draw a little moisture and bitterness out of the eggplant. I then toss all the vegetables together and rinse under cold water to remove the excess salt. Enough salt will hang on so that no additional salt will be needed, unless it needs adjusting before serving.
Add all the vegetables to the Crock Pot, add the tomatoes, and sprinkle the herbs and spices over the top.
Make a couple of holes and bury the bay leaves. Drizzle in vinegar and honey. Cover and cook until vegetables are tender, stirring every couple of hours.
Check seasoning and adjust to taste. Serve with rice or pasta, if desired.
*(After about 4 hours, maybe a little more, I decided to turn the Crock Pot heat setting to “High”. In retrospect, I probably should have started on high and lowered after an hour or two. On this particular occasion, it was 4:00 p.m. and I wanted to have the stew ready for dinner.)