Slow cooker recipes

Eggplant, chilli and tomato stew with ricotta

eggplant, chilli and tomato stew           with ricotta
4
2H 30M

Ingredients

Method

1.

Place garlic, chilli, celery and tomatoes in a 4.5-litre (18-cup) slow cooker. Season.

2.

Peel onions leaving root end intact. Cut each onion into eight wedges.

3.

Heat 1 tbsp of oil in a medium frying pan over medium-high heat and cook onion, turning, until browned. Transfer to slow cooker.

4.

Heat remaining oil in the same pan over medium heat. Cook eggplant, turning occasionally, until browned. Transfer to slow cooker and cook, covered, on high, for 2 hours. Season to taste.

5.

Cut ricotta into 4 wedges and place on serving platter. Sprinkle with chilli and drizzle with extra olive oil.

6.

To serve, sprinkle eggplant stew with basil and accompany with ricotta wedges.

Related stories