21
undiluted soup over the top. Sprinkle with paprika, cover and cook on Low for 8
– 10 hours or High for
4
– 6 hours or AUTO for 5 – 7 hours.
TATATOUILLE
(Vegetable Casserole)
Serves 4
– 6
2 medium eggplants, cubed but not peeled
4 small zucchini (baby marrow) sliced
2 red peppers sliced
4 tomatoes sliced
2 onions cut into fine rings
2 cloves garlic crushed
Salt to taste
Freshly ground pepper to taste
½ cup oil.
Place onions into the Slow Cooker first. Then add remaining ingredients. Cover and cook on Low
overnight for 7
– 8 hours. Vegetables should be soft, but not mushy. Mix lightly and add more salt and
pepper if necessary. Serve Ratatouille hot or cold as a first course, or as a filling for omelettes or as an
accompaniment with grills, meat, fish or eggs.
BAKED CUSTARD
Serves 6
3 eggs
2 tablespoons sugar
2 cups milk
½ teaspoon vanilla essence
Nutmeg
Beat eggs with sugar and then add remaining ingredients. Place in a heat-proof bowl or dish that will fit
into the Slow Cooker. Cover the custard with foil or a small heat-proof plate. Pour 1 cup of water into
