Eggplant and Potato Ratatouille (Traditional or Crock-Pot)

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I really like eggplant, prepared in any way possible. Although if I had to choose, I keep the stuffed eggplants, they are delicious! The other day I had an eggplant hovering around the fridge and since I was at risk of spoiling it, I looked through my saved recipes how to prepare it. And I found this recipe for eggplant ratatouille.

eggplant ratatouille - bread grapes and cheese

I prepared it in the slow cooker, but I tell you how you can prepare it if you have not yet fallen into the temptation of slow cooking 😊

This eggplant ratatouille has nothing to do with what I usually prepare, but it is equally delicious 😊

Ingredients for 4 people):

Eggplant: 500 grams.

Potatoes: 600 grams.

Desalinated dry cod: 150 grams.

Onion: one.

Cumin: a teaspoon.

Garlic: 4 teeth.

Extra virgin olive oil

Salt.

Ground black pepper

ELABORATION (traditional):

Wash the eggplant, dry it, remove the stem and cut it into dice. Chop the onion and garlic cloves. Cut the potatoes into dice.

In a large skillet, heat a little olive oil and sauté the onion and garlic until the onion is tender. Add the eggplant and potatoes and sauté everything. Add the cumin, salt and black pepper. Let it simmer, stirring occasionally, until the potatoes are tender.

Add the cod and leave on the fire a few more minutes to make it.

PREPARATION of the eggplant ratatouille in Crock-Pot:

Wash the eggplant, dry it, remove the stem and cut it into dice. Chop the onion and garlic cloves. Cut the potatoes into dice.

In a large skillet, heat a little olive oil and sauté the onion and garlic until the onion is tender. Add the eggplant and potatoes, turn up the heat and brown the potatoes. Pass everything to the slow pot, add the cumin, salt and black pepper and mix it. Cook for 4 hours at high temperature.

20 minutes before the end of cooking, add the cod.

eggplant ratatouille - bread grapes and cheese

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