We used a VitaClay which is a rice and slow cooker made out of clay with no teflon and no aluminum. It was very kind of owner Michelle Lui to donate one for DirectionFive to use! Thanks so much!
Ratatouille
Serves 6
In class we made this in a VitaClay-a clay pot rice and slow cooker. Simply place all ingredients in the clay pot-after you have mixed them all together like Clare is doing- cover and press a button! You can also bake or cook this stove top.
Serving Ideas: Ratatouille can be served cold, warm or hot. Very nice served with crusty whole wheat French bread and baked halibut.
Ingredients:
1 medium eggplant, diced into 1″ chunks
1 large green bell pepper, cut into 1″ squares
1 large red bell pepper, cut into 1″ squares
3 small zucchini, sliced 1/2″ thick
4 medium tomatoes cut into 1″ chunks
1 large onion, peeled and chopped
5 cloves garlic
1/3 cup dry red wine
3 tablespoons extra virgin olive oil
1 tablespoon thyme, fresh or 1 teaspoon dried
1/4 cup basil leaves, fresh, chopped or 2 teaspoons dried
2 bay leaves, whole
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/2 lemon , optional
If you don’t have a Vita Clay, heat olive oil in a large pot like a Dutch oven. Sauté onions until they are translucent. Add garlic and sauté for another 2 minutes. Add the tomatoes, wine, all the herbs, salt and pepper. Simmer uncovered for 30 minutes. Add the eggplant, zucchini, red and green peppers and simmer, covered, for about 20 minutes or until the vegetables are tender, carefully stirring occasionally. Squeeze lemon juice in the Ratatouille if you like.
