* 'Slow-cooker' RATATOUILLE !!

2 medium sized Egg-plants
6 small Zucchini
2 Capsicums
6 Tomatoes
2 Onions
2 Garlic-cloves
Sea-salt
FRESHLY ground black Pepper
1/2 cup Olive oil or Sunflower oil

CUT unpeeled Egg-plants into cubes, slice Zucchini, Capsicums and Tomatoes. CUT Onions into fine rings, crush Garlic. PLACE Onion in a 'SLOW-COOKER' ('CROCK-POT') FIRST, then add remaining ingredients. COVER and cook on LOW overnight 7-8 hours, HIGH 3-4 hours.
*VEGETABLES should be soft NOT "mushy". MIX lightly and add more Sea-salt and Pepper if necessary.

SERVE Ratatouille Hot or Cold as a first Course, as a filling for Omelets, as an acompaniment with GRILLS, Meat, Fish, or Eggs.

* GREAT for Barbecues!