1 can (28 oz) fire-roasted diced tomatoes, drained
1 can (8 oz) tomato sauce
1/4 cup golden raisins
2 tbsp olive oil
1 tbsp minced garlic
1 tsp dried oregano
1/2 tsp each salt & pepper
1 can (15 or 15.5 oz) cannellini beans, rinsed
1/4 cup sliced fresh basil leaves
2 tbsp red wine vinegar
Serve w/polenta or crusty bread.
Instructions
Cut eggplant, zucchini and peppers into 1-in pieces; place in a 6-qt slow cooker. Add leeks, diced tomatoes, the tomato sauce, raisins, 1 tbsp oil, garlic, oregano, salt & pepper. Toss until well mixed.
Cover and cook on low 6-8 hrs on on high 4-5 hrs until vegetables are tender. Add beans; cook on high 15 mins more. Stir in remaining 1 tbsp oil, fresh basil and vinegar.
Sprinkle with additional sliced basil, if using. Serve over polenta or with crusty bread.
Originally Submitted
7/13/2010
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