Slow-Cooked Ratatouille

Name: Slow-Cooked Ratatouille
Ingredients: 1 medium eggplant, peeled and cut into 1-inch cubes; 1 tablespoon plus 1 teaspoon salt, divided; 2 medium onions, halved and thinly sliced; 4 medium tomatoes, chopped; 3 medium zucchini, cut into 3/4-inch slices; 2 celery ribs, chopped; 3 tablespoons olive oil; 2 teaspoons dried basil or 2 tablespoons minced fresh basil; 4 garlic cloves, minced; 1/2 teaspoon pepper; 1 can (6 ounces) tomato paste; 1 can (2-1/4 ounces) sliced ripe olives, drained; 1/3 cup coarsely chopped fresh basil

"I get my son to eat eggplant by cooking low and slow on this classic French veggie dish. A side of rice and garlic cheese bread also help. —Diane Goedde, Red Lodge, Montana..."

INGREDIENTS

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1 medium eggplant, peeled and cut into 1-inch cubes

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1 tablespoon plus 1 teaspoon salt, divided

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2 medium onions, halved and thinly sliced

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4 medium tomatoes, chopped

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3 medium zucchini, cut into 3/4-inch slices

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2 celery ribs, chopped

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3 tablespoons olive oil

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2 teaspoons dried basil or 2 tablespoons minced fresh basil

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4 garlic cloves, minced

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1/2 teaspoon pepper

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1 can (6 ounces) tomato paste

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1 can (2-1/4 ounces) sliced ripe olives, drained

•

1/3 cup coarsely chopped fresh basil

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