Ratatouille without paying attention

Ingredients for 6 servings:

• 2 m.-sized eggplant(s), cut into 13 mm thick slices
• Salt
• 1 large onion(s), chopped
• 3 cloves garlic, finely chopped
• 2 m.-large zucchini, green, cut into 13 mm thick slices
• 1 red pepper(s), chopped
• 1 m.-large zucchini, yellow, cut into 13 mm thick slices
• 2 m.-sized tomatoes, cut into wedges
• 60 ml extra virgin olive oil
• 60 ml dry white wine
• 1 tbsp sugar
• 1 tbsp red wine vinegar
• 70 g Parmesan, grated

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 40 minutes

from the slow cooker

First, place the eggplant slices in a colander and sprinkle with salt to remove any bitterness. After half an hour, rinse and pat dry. Lightly sauté the eggplant, onion, garlic, green zucchini, and red bell pepper in a pan. Transfer the contents of the pan to the slow cooker and add the yellow zucchini, tomatoes, olive oil, white wine, sugar, and red wine vinegar. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Sprinkle with Parmesan cheese before serving.