It's Like Having a Wife

For the last two years or so my husband and I have been eating either delivery or take-out for dinner - we just went through a phase where we didn't want to cook. Arguably when there's only two people it isn't that much cheaper to cook vs. "eating out". However, for health reasons and because we got tired of spending so much money, we've started making dinner and trying to eat better. We've been doing this for about two weeks now, with each of us cooking every other day.

So yesterday was my turn and I decided to make Crockpot Ratatouille. Not only is it healthy and delicious, it's easy - because of the crockpot.

I love using my crockpot. I get home from work and the aroma of a delicious dinner awaits...it's like having a wife!

Last night I served it with brown rice and had plenty left over, so today's lunch is leftover ratatouille and leftover cous-cous. Again, yummy and healthy!

Want the recipe? OK, here it is...

Crock Pot Ratatouille

* 1 large eggplant -- peeled and cut into 1-inch chunks
* Salt
* 2 medium onions -- chopped
* 2 cups chopped fresh tomatoes (about 3 medium)
* 1 large green bell pepper, cut into 1/2-inch squares
* 1 large red or yellow bell pepper, cut into 1/2-inch squares
* 3 medium zucchini – sliced
* 1 package of Shitake mushrooms (about 20 mushrooms) without stems
* 3 tablespoons olive oil
* 3 tablespoons dried basil
* 5 garlic cloves, crushed through a press
* 1/2 teaspoon freshly ground pepper
* 6 ounces canned tomato paste
* 5¾ ounces canned pitted ripe olives, drained and coarsely chopped
* 3 tablespoons chopped fresh basil

1) Place all the ingredients in a 5- or 6-quart electric slow cooker.
2) Mix well.
3) Cover and cook on the low heat setting 8-10 hours until the vegetables are tender.

Serve hot, at room temperature, or chilled.

Serves 6-8.

Bon Apetit!