Ratatouille with Pesto

Ingredients:

• 4 hot peppers, optional
• 2 tablespoons olive oil
• 12 oz eggplant, peeled and cut into ½ inch pieces
• 1 large yellow onion, diced or leek thinly sliced (all white and light green parts)
• 8oz colored bell pepper, seeded and cut into ½ inch pieces
• 2 garlic cloves, minced
• 6 baby loofah or 1 large summer squash, cut into ½ inch thick rounds
• 28 oz. diced tomatoes and ground cherries – a combo
• Salt and freshly ground black pepper
  • 2 large garlic cloves, minced
  • ⅔ cup pine nuts or walnuts
  • 20 borage leaves, no stems
  • ⅓ cup extra-virgin olive oil
  • ¼ teaspoon coarse salt
  • ½ cup grated Parmigiano Reggiano cheese

Directions Ratatouille:

1. Sprinkle kosher salt over the eggplant. Let it sit for 45 minutes. Then rinse throughly.
2. While waiting for the eggplant to finish, heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion or leek, cover, and cook until softened, about 5 minutes. Next, lower the heat to medium low and add the garlic. Saute with the onion for 5 more minutes. Transfer to a 3 ½ – 4 quart slow cooker.
3. Add the eggplant to the skillet along with another tablespoon of oil. Cook, stirring until softened, about 7 minutes. on medium heat. Using a slotted spoon, transfer the eggplant to the slow cooker.
4. Add the bell pepper, chili peppers, summer squash, and tomatoes/ground cherries. Season with salt and pepper. Cook for on low for 4 hours.
5. Just before serving, stir in the pesto.
6. Directions Pesto
7. Saute garlic on medium low until softened, 5-7 minutes.
8. Place garlic, nuts, borage leaves into food processor and chop until mixed well. Add olive oil and salt and process until creamy. Stir in the parmesan cheese.