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Ratatouille
1
⁄2 pound (225 g) eggplant, peeled, cubed
1 teaspoon (5 ml) kosher salt
1 medium onion, chopped
1 small zucchini, cubed
1 small yellow squash, cubed
1
⁄2 each: yellow, red, and green peppers, diced
1 (15 ounce/400 g) can diced tomatoes, with juice
2 tablespoons (30 ml) tomato paste
3 garlic cloves, minced
1
⁄2 teaspoon (2.5 ml) hot sauce
1 teaspoon (5 ml) salt
1
⁄2 teaspoon (2.5 ml) freshly ground pepper
1 tablespoon (15 ml) each: fresh parsley, and basil, minced
1. Place eggplant cubes in colander, sprinkle with kosher salt, drain.
2. Place onion, zucchini, squash, peppers, tomatoes, tomato paste, garlic, hot
sauce, salt, and pepper in cast iron dish.
3. Rinse eggplant and pat dry; add to dish.
4. Stir all ingredients. Cover and cook on HIGH for 2
1
⁄2 hours or MEDIUM for 4 hours.
5. Stir in parsley and basil 15 to 20 minutes before serving.
Couscous with Feta and Tomatoes
1 (14 ounce/400 ml) can diced tomatoes
1
⁄2 small onion, chopped
2 cloves garlic, crushed
2 teaspoons (10 ml) Italian seasoning
1
⁄3 cup (85 ml) couscous
1
⁄4 cup (60 ml) feta or blue cheese
1. Place tomatoes, onion, garlic, and seasoning in cast iron dish.
2. Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours.
3. Stir in couscous, cover and continue to cook for 30 minutes. 6-8 servings.
Caponata
1 (14 ounce/400 ml) can diced tomatoes
1 eggplant, peeled, cubed (3-4 cups/750-1000 ml)
1 medium onion, diced
1 tablespoon (15 ml) olive oil
2 stalks celery, diced
3 tablespoons (45 ml) capers
3 tablespoons (45 ml) balsamic vinegar
1
⁄4 teaspoon (1.25 ml) crushed red pepper, or to taste
1 clove garlic, crushed
1 tablespoon (15 ml) snipped fresh basil
1. Place all ingredients in cast iron dish.
2. Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours. Stir in fresh basil
during last half hour. 6-8 servings.
Serving Tip: Serve over
hot, cooked pasta or as a
topping for Bruschetta.
Serving Tip: Top with
freshly snipped chives.
Serving Tip: Serve with pita
chips or French bread.
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