This is going to make two meals.
I'm so happy to be back on TOHBB and saw a recipe Janie posted and knew I would making it the next day.
2 small onions,thinly sliced
2 med. eggplant,skin on and diced
6 plum tomatoes,quartered ( I used regular tomatoes)
3 cloves of garlic, minced
1/4 tsp. red pepper flakes ( didn't measure-eyeballed it)
1 tsp. salt
6 oz can of tomato paste
handful of fresh parsley and basil chopped( forgot to get basil)
salt and pepper to taste
Layer the ingredients through 1 tsp.salt in your crockpot in the order listed. Dot with tomato paste on top. ( my tomato paste had the garlic and red pepper flakes mixed in). Cook and cover on high for 3-4 hours.Remove lid, stir to combine. Add fresh parsley and basil, adjust the seasoning with salt and pepper.
I didn't want to take a photo of it in the crockpot since the crock is black. This might entice you to make it. You won't be disappointed!How can you not like a recipe that is so easy and good!
Janie from TOHBB wrote this review. It was on the recipe when I found it. If you make this recipe you might want to read some of her tweaks.
I don't trust my slow cooker at all so I made this one on top of the stove on a very low heat setting ~ It was wonderful to smell it as it cooked down and frequent peeks revealed the slow burps of one beautiful mixture gently simmering~ aside from being a real beauty the taste is so fresh , yet rich and very bold ~ I set it up a little differently as I really wanted all of the flavors to mingle and pass on some of their great juices down onto the bottom layer ~ Much like a chain reaction. All the way down to the bottom layer ~
I did all of the prep work first, by slicing and chopping up all of the veggies. Each in their own little pile ~ Once that was completed I started to layer. onions, red pepper, green pepper, eggplant and garlic and tomatoes. I also added a small drizzle of olive oil in the middle ` I made 3 layers~ and only peeked after an hour an an 1/2 ~ With the back of a wooden spoon I gently pushed down on the top of the veggies. After 3 hours some juice started to build up so now I lightly pushed the tomato paste down into the mixture as well. No stirring. Just gently push down on the top layer. After 4 hours I removed the lid as now quite a bit of liquid has gathered . A low simmer uncovered for abotu 15 minutes took care of that and the end result is a thick geogerous Tomato Based Fresh Vegtable Spread~ While Tomato and Garlic Bruschetta's are delicious ~ This one has to be perfect for the Summer ~ another reason to plant a Garden ~ Janie ~ I served it on baked Low Crab Tortillas ~ cut into bite sized pieces ~ I also gave our small sampling dish a light drizzle on top with some olive oil before serving ~ Just be sure to reseason and I like to add a little more minced garlic towards the end of the cooking process.