(105b)
The slow cooker is a handy appliance which helps you prepare delicious meals, without spending too much time behind the kitchen counter. The benefit of slow-cooking from a Thai Slow Cooker Cookbook is that it works on “one-pot” principles and, therefore, it requires minimal food preparation.
Slow cooking is an excellent way to stay on track with your diet. It keeps you from making last second bad decisions when you don’t know what you’re going to eat for dinner, and you can even prepare most of these meals ahead of time, freeze the ingredients, and simply dump them out in the morning before you go to work! You’ll have a delicious, mouth-watering meal by the time you get home from a long day.
Slow cooking is a new cooking concept that implies several things: slow food cooking over three hours, constant cooking temperature, weather high or low and better flavor exchange between the ingredients. These characteristics guarantee softer and juicer meat cuts as well as the veggies imbued with flavors.
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1 c. in vegetable oil
1 chopped onion
2 garlic cloves, finely chopped
1 large eggplant, diced
2 c. dried basil tea
1 c. with dried oregano
1/2 c. Salt tea
1/2 c. black pepper tea mill
1 can whole tomatoes (28 oz / 796 ml)
2 peppers, cut into 1-inch (2.5 cm)
2 zucchini, halved lengthwise, then into 1 1/2 inch (4 cm)
1/3 cup tomato paste
1 chickpeas, drained and rinsed OR
2 cups cooked chickpeas house
1/4 cup basil or chopped fresh parsley
PREPARATION
In a large skillet, heat oil over medium heat. Add onion, garlic, eggplant, dried basil, oregano, salt and pepper and cook, stirring occasionally, for about 10 minutes or until onion is softened. Put the mixture in slow cooker.
Add tomatoes, breaking up with a wooden spoon and peppers, zucchini, tomato paste and chickpeas. Cover and cook on low for 4 hours. (You can prepare ratatouille until this stage, let cool completely and place in airtight containers. It will keep for up to 3 days in the refrigerator or freezer up to 1 month.)
Add the basil and mix
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