Hamilton Beach 33415, 33411, 33410 USE and CARE
READ BEFORE USE
LIRE AVANT UTILISATION
LEA ANTES DE USAR
Visit www.hamiltonbeach.com for our
complete line of products and Use and
Care Guides – as well as delicious recipes,
tips, and to register your product online!
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pour notre liste complète de produits et de
nos manuels utilisateur – ainsi que nos
délicieuses recettes et nos conseils !
¡Visite www.hamiltonbeach.com (
o
www.hamiltonbeach.com.mx (México)
para ver otros productos de Hamilton Beach
o para contactarnos!
EE. UU.)
Party Crock™ Cookset
Appareil de cuisson
Questions?
Please call us – our friendly
associates are ready to help.
USA: 1.800.851.8900
Questions ?
N’hésitez pas à nous appeler –
nos associés s’empresseront
de vous aider.
CAN : 1.800.267.2826
¿Preguntas?
Por favor llámenos – nuestros
amables representantes están
listos para ayudar.
EE. UU.: 1.800.851.8900
MEX: 01 800 71 16 100
Le invitamos a leer cuidadosamente este
instructivo antes de usar su aparato.
Equipo de Cocina
English ...................... 2
Français ................... 19
Español ................... 37
When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock, and/or injury to
persons, including the following:
1. Read all instructions.
2. This appliance is not intended for use by persons (including
children) with reduced physical, sensory, or mental capabilities,
or lack of experience and knowledge, unless they are closely
supervised and instructed concerning use of the appliance by a
person responsible for their safety.
3. Close supervision is necessary when any appliance is used by or
near children. Children should be supervised to ensure that they
do not play with the appliance.
4. Do not touch hot surfaces. Use handles or knobs.
5. To protect against electrical shock do not immerse cord, plug, or
electric base in water or other liquid.
6. Unplug from outlet when not in use and before cleaning. Allow to
cool before putting on or taking off parts.
7. Do not operate any appliance with a damaged cord or plug,
or after the appliance malfunctions or is dropped or damaged
in any manner. Call our toll-free customer service number for
information on examination, repair, or adjustment.
8. The use of accessory attachments not recommended by the
appliance manufacturer may cause injuries.
9. Do not use electric base outdoors.
10. Do not let cord hang over edge of table or counter, or touch hot
surfaces, including stove.
11. Do not place electric base or warming stand on or near hot gas or
an electric burner, or in a heated oven.
12. Extreme caution must be used when moving an appliance
containing hot oil or other hot liquids.
13. To disconnect, turn control knob to OFF (O) and then remove
plug from outlet.
14. CAUTION: To prevent damage or shock hazard, do not cook on
electric base. Cook only in cast iron crock.
15. Do not use appliance for other than intended use.
SAVE THESE INSTRUCTIONS!
Other Consumer Safety Information
IMPORTANT SAFEGUARDS
This product is intended for household use only.
This product is only intended for the preparation, cooking, and
serving of foods. This product is not intended for use with any
nonfood materials or products.
w WARNING
a polarized plug (one wide blade) to reduce the risk of electric shock.
The plug fits only one way into a polarized outlet. Do not defeat the
safety purpose of the plug by modifying the plug in any way or by
using an adapter. If the plug does not fit fully into the outlet, reverse
the plug. If it still does not fit, have an electrician replace the outlet.
2
Electrical Shock Hazard: This product is provided with
The length of the cord used on this appliance was selected to reduce
the hazards of becoming tangled in or tripping over a longer cord. If a
longer cord is necessary, an approved extension cord may be used.
The electrical rating of the extension cord must be equal to or greater
than the rating of the appliance. Care must be taken to arrange
the extension cord so that it will not drape over the countertop or
tabletop where it can be pulled on by children or accidentally tripped
over.
To avoid an electrical circuit overload, do not use another highwattage appliance on the same circuit with this appliance.
Parts and Features
*To order parts:
US: 1.800.851.8900
www.hamiltonbeach.com
Canada: 1.800.267.2826
Mexico:
01 800 71 16 100
Cast Iron Crock*
Warming
Stand*
(tealight not
included)
Crock Capacity
For best results, fill cast iron crock no more than 1 inch (2.5 cm) from the cover.
If only half-filled, check for doneness 1 to 2 hours earlier than recipe states.
Cast Iron Cover*
Electric
Cooking
Base
Control Knob*
3
How to Use Your Cookset
BEFORE FIRST USE: Hand wash cast iron crock and
cover in hot, soapy water. Rinse and dry. Seasoning is not
required. Do not immerse electric cooking base in water.
1
Prepare recipe according to
instructions.
5
Cast iron crock is stovetop-safe
over MEDIUM heat and both
crock and cover are oven-safe.
4
2
Place cast iron crock on electric
base and cover.
3
Plug in unit. Select temperature
setting and cook according to
recipe directions.
NOTE: When cooking cheese,
high-sugar content, or chocolatebased recipes, use the MEDIUM
heat setting and stir frequently to
prevent burning.
4
When finished, turn OFF (O) and
unplug base.
w WARNING
Using the Warming Stand
w WARNING
should not be reheated on the LOW setting. The food must be heated to serving temperature before using the LOW setting. If food has been
cooked and then refrigerated, it must be reheated on MEDIUM or HIGH, then switched to LOW. Visit foodsafety.gov for food safety guidelines.
Food Safety Hazard. The warming stand and LOW setting should only be used after a recipe has been cooked thoroughly. Food
• Use only one small, unscented tealight candle.
• Do not use any liquid fuel, solid gel fuel, or canned chafing
fuel such as Sterno™.
Fire Hazard.
1
When ready to transfer cast
iron crock from electric base to
warming stand, be sure to place
the warming stand at its final
destination. Always place on a
flat, level surface.
2
Light the candle. Do not move or
tip the warming stand once the
tealight candle is lit. Never leave
warming stand unattended with
ignited candle.
NOTE: Always use a potholder
or insulated glove when handling
the cast iron crock after or during
cooking to prevent burns.
3
Place crock securely on warming
stand.
NOTE: To maintain proper
serving temperature, keep cover
on crock and/or reheat on the
electric base.
4
When finished, remove crock
from warming stand and place
on a heat-resistant surface. Use a
candle snuffer to extinguish the
tealight flame.
5
Cleaning and Care
w WARNING
Disconnect power before cleaning. Do not immerse cord, plug, or base in any liquid.
Electrical Shock Hazard.
1
Turn the control knob to OFF (O).
Unplug.
5
To clean the electric cooking
base and warming stand, wipe
with a damp cloth. Do not use
abrasive cleansers.
6
2
Remove cast iron crock and
cover from electric cooking base
and let cool on a trivet or heatresistant surface.
NOTES:
• Do not place in dishwasher.
• Do not use cast iron crock or cover if chipped, cracked, or severely scratched.
• The cast iron crock may be reheated in the oven but NOT in the microwave oven.
• Do not use abrasive cleansers or metal scouring pads.
• Use wooden, silicon, or plastic utensils. Metal tools can scratch the enamel surface.
• The enamel surface is hard but can chip if banged or dropped.
• The handle and screw may become loose over time. Check periodically and tighten as needed.
• The cast iron crock and cover can become very hot. Use caution. Do not place directly on any
unprotected surface or countertop.
3
Cast iron crock and cover should
be hand washed with soapy
water shortly after use.
4
Thoroughly dry crock and cover
immediately after washing. Do
not let crock or cover stand with
moisture on rims.
Party Crock™ Entertaining Tips
Happy Hour Party
Make hosting a cocktail party so easy, you can have as much fun as your guests. Set up a self-service bar and let everyone help
themselves. Hot hors d’oeuvres are ideal for the Party Crock’s 1.5-quart capacity. Prepare these crowd-pleasing dips in advance, so
they will be ready to go when guests arrive. Then all you have to do is take them right to the table with the cordless warming stand.
Artichoke Dip
Ingredients:
2 cans (14 oz. [397 g] each) artichoke hearts in water, drained and
chopped
1 small onion, chopped
1 cup (237 ml) Parmesan cheese
3/4 cup (177 ml) mayonnaise
1/2 teaspoon (2.5 ml) salt
1/2 teaspoon (2.5 ml) pepper
Directions:
1. In cast iron crock, stir artichoke hearts, onion, Parmesan
cheese, mayonnaise, salt and pepper.
2. Cover and cook on MEDIUM for 2 to 3 hours.
3. If desired, transfer crock to tealight stand.
Serves: 8–10
White Bean Dip
Ingredients:
2 tablespoons (30 ml) olive oil
1 small onion, chopped
2 garlic cloves, minced
3 cans (15.5 oz. [439 g] each) cannellini beans, drained
1/2 cup (118 ml) fresh cilantro
1/4 cup (59 ml) chicken broth
2 tablespoons (30 ml) lemon juice
1/2 teaspoon (2.5 ml) salt
1/2 teaspoon (2.5 ml) coarse black pepper
Directions:
1. In cast iron crock over medium heat, heat olive oil. Add onions
and garlic. Cook until onions are tender, about 4 minutes.
2. Using S-blade and with food processor running, add the onion
mixture, beans, cilantro, broth, juice, salt and pepper into the
food chute. Process until well-blended.
3. Add bean mixture to crock.
4. Cover and cook on MEDIUM for 2 to 3 hours.
5. If desired, transfer crock to tealight stand.
Serves: 12–14
7
Game-Watching Party
Having a few friends over to watch the game, but hate to miss a play to get some snacks? Bring the munchies closer with the Party
Crock™. Fill the crock with appetizers or dips and place it within easy reach. The cast iron crock has excellent heat retention for the
duration of the game.
Salsa con Queso
Ingredients:
1 pound (454 g) pasteurized processed cheese, cubed
2 cups (473 ml) salsa
1 cup (237 ml) shredded Monterey Jack cheese
2 cans (4.5 oz. [128 g] each) chopped green chilies
2 teaspoons (10 ml) chili powder
1/2 teaspoon (2.5 ml) garlic powder
Tortilla chips
Directions:
1. In cast iron crock, add cubed cheese, salsa, shredded cheese,
chilies, chili powder and garlic powder.
2. Cover and cook on MEDIUM for 1 1/2 to 2 hours.
3. Stir until cheese is melted and mixture is blended.
4. Serve with tortilla chips.
Serves: 10
Cocktail Meatballs
Ingredients:
1 package (24 oz. [681 g]) frozen bite-size meatballs
2 cups (473 ml) ketchup
1 cup (237 ml) beer
1/2 cup (118 ml) packed brown sugar
1 small onion, chopped
Directions:
1. In a large bowl, stir meatballs, ketchup, beer, brown sugar and
onion until well-blended.
2. Add meatball mixture to cast iron crock.
3. Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours.
4. If desired, transfer crock to tealight stand.
Serves: 12–14
8
Backyard Barbecue
When the weather turns warm, it’s time to move the party outside. All that’s needed is simple food, cool beverages, and good
company. Add a few hot sides that go well with the main grilled meat. It’s so easy to cook in the Party Crock™ and then take the crock
to the deck. Choose red, blue, or yellow to add a festive touch to any patio table.
Baked Beans
Ingredients:
4 cans (15.5 oz. [439 g] each) pinto beans, drained
1 medium onion, chopped
1 cup (237 ml) ketchup
1/2 cup (118 ml) packed brown sugar
1 tablespoon (15 ml) ground mustard
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) coarse black pepper
Directions:
1. In cast iron crock, stir beans, onion, ketchup, brown sugar,
ground mustard, salt and pepper.
2. Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours.
3. If desired, transfer crock to tealight stand.
Serves: 8–10
Succotash
Ingredients:
2 tablespoons (30 ml) butter
1 small onion, chopped
1 celery rib, chopped
1 package (1 lb. [454 g]) frozen lima beans
1 package (8 oz. [227 g]) frozen corn
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) black pepper
Directions:
1. In cast iron crock, melt butter over medium heat. Add onion
and celery to crock, cooking for 4 minutes until onions are
tender.
2. Stir lima beans, corn, salt and pepper into onion mixture.
3. Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours.
4. If desired, transfer crock to tealight stand.
Serves: 8–10
9
Dinner Party
Effortless entertaining is possible when you have a plan. Choose entrees and side dishes that can be done ahead of time. Prepare food
in advance, keep the crock in the refrigerator, and place on the electric cooking base when it’s time to reheat. For stylish serving, place
the crock on the tealight stand to keep warm at the table.
Artichoke and Sun-Dried Tomato Pasta Sauce
Ingredients:
1/4 cup (59 ml) olive oil
1 small onion, chopped
2 garlic cloves, minced
1 can (28 oz. [794 g]) diced tomatoes
1 jar (10 oz. [283 g]) artichoke hearts, drained
1 jar (4 oz. [113 g]) sun-dried tomatoes packed in oil, drained
and chopped
1/2 cup (118 ml) white wine
1 tablespoon (15 ml) lemon juice
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) black pepper
Directions:
1. In cast iron crock over medium heat, heat olive oil. Add onion
and garlic. Cook until onions are tender, about 4 minutes.
2. Stir tomatoes, artichokes, sun-dried tomatoes, wine, lemon
juice, salt and pepper into onion mixture.
3. Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours.
4. If desired, transfer crock to tealight stand.
Serves: 6–8
Peppered Mushrooms
Ingredients:
1 can (14.5 oz. [411 g]) beef broth
3 tablespoons (44 ml) butter
1/2 teaspoon (2.5 ml) salt
1/2 teaspoon (2.5 ml) black pepper
1 package (1 lb. [454 g]) sliced mushrooms
Directions:
1. In cast iron crock over medium heat, heat beef broth, butter,
salt and pepper until butter is melted.
2. Stir in mushrooms.
3. Cover and cook on HIGH for 3 hours or MEDIUM for 9 to
10 hours.
4. If desired, transfer crock to tealight stand.
Serves: 8
10
Dinner Party (cont.)
Caponata
Ingredients:
1 tablespoon (15 ml) oil
2 small stalks celery, diced
1 medium onion, diced
1 clove garlic, minced
1 can (14.5 oz. [411 g]) diced tomatoes
1 small eggplant, peeled, cubed
3 tablespoons (44 ml) balsamic vinegar
3 tablespoons (44 ml) capers
1/4 teaspoon (1.3 ml) crushed red pepper
1 tablespoon (15 ml) snipped fresh basil
Directions:
1. In cast iron crock over medium heat, heat oil.
2. Add celery, onions and garlic. Cook until celery is wilted, about
8 minutes.
3. Stir in tomatoes, eggplant, vinegar, capers and red pepper.
4. Cover and cook on HIGH for 2 1/2 to 3 hours or MEDIUM for
5 to 6 hours.
5. If desired, transfer crock to tealight stand. Stir in basil before
serving.
Serves: 6–8
Couscous With Feta and Tomatoes
Ingredients:
1 tablespoon (15 ml) olive oil
3 garlic cloves, minced
1 small onion, chopped
2 cans (14 oz. [397 g] each) diced tomatoes
2/3 cup (158 ml) couscous
1/2 cup (118 ml) crumbled feta cheese
1 tablespoon (15 ml) Italian seasoning
Directions:
1. In cast iron crock over medium heat, heat olive oil. Add onions
and garlic. Cook until onions are tender, about 4 minutes.
2. Stir tomatoes and Italian seasoning into onion mixture.
3. Cover and cook on HIGH for 2 hours or MEDIUM for 4 hours.
4. Add couscous and feta to crock; stir until well-blended.
5. Cover and continue to cook for 10 minutes.
6. If desired, transfer crock to tealight stand.
Serves: 12–14
11
Come for Dessert
A bridal tea, baby shower, or no special occasion at all is a perfect time to invite friends to come for dessert. When you concentrate on
just one course, you can make it extra-special. A luscious chocolate sauce in the Party Crock™ surrounded with a platter of fresh fruit,
cookies, or cake for dipping makes a spectacular presentation.
Salted Caramel Chocolate-Dipped Strawberries
Ingredients:
1 can (14 oz. [397 g]) sweetened condensed milk
1 jar (12 oz. [340 g]) salted caramel sauce
1 package (12 oz. [340 g]) semi-sweet chocolate chips
1 quart (946 ml) whole strawberries
Directions:
1. In cast iron crock, stir caramel sauce, condensed milk and
chocolate chips.
2. Cover and cook on MEDIUM for 30 minutes to 1 hour.
3. If desired, transfer crock to tealight stand. Stir occasionally.
Serve with strawberries for dipping.
Serves: 10–12
Chocolate Berry Sauce
Ingredients:
1 jar (12 oz. [340 g]) caramel ice cream topping
1 package (12 oz. [340 g]) semi-sweet chocolate chips
1 can (12 oz. [355 ml]) evaporated milk
1 jar (10 oz. [283 g]) seedless raspberry preserves
Directions:
1. In cast iron crock, stir caramel topping, chocolate chips,
evaporated milk and raspberry preserves.
2. Cover and cook on MEDIUM for 2 hours, stirring occasionally.
3. If desired, transfer crock to tealight stand.
Serves: 10–12
12
Holiday Parties
Holidays are a wonderful time for entertaining, but preparing traditional favorites can tie up your oven. Using a slow cooker helps keep
dishes hot and ready to serve without juggling in and out of the oven. Choose from three heat settings on the Party Crock™ electric
base to cook on HIGH or MEDIUM, or keep foods warm on LOW.
Gourmet Caramel Apples
Ingredients:
2 bags (14 oz. [397 g] each) caramels, unwrapped
1/4 cup (59 ml) water
12 green apples
1 cup (237 ml) chopped walnuts
1/2 cup (118 ml) coconut, toasted
1/2 cup (118 ml) dried cranberries
2 tablespoons (30 ml) chopped crystallized ginger
12 popsicle sticks
Directions:
1. In cast iron crock, add caramels and water.
2. Cover and cook on MEDIUM for 2 hours, stirring occasionally.
3. Stir walnuts, coconut, cranberries and ginger in a shallow dish
until blended.
4. Push one popsicle stick in each apple, dip bottom in melted
caramel and immediately roll in walnut mixture. Let stand,
stick side up on wax paper-lined cookie sheet. Repeat with
remaining apples.
Serves: 12–14
Hot Mocha
Ingredients:
4 cups (946 ml) strong brewed coffee
2 cups (473 ml) milk
1/3 cup (79 ml) chocolate syrup
1/4 cup (59 ml) sugar
1/2 cup (118 ml) coffee liqueur
1/2 cup (118 ml) heavy cream, whipped for topping
Directions:
1. In cast iron crock, stir coffee, milk, chocolate syrup and sugar.
2. Cover and cook on HIGH for 1 1/2 hours or MEDIUM for
3 hours or until hot.
3. Stir in coffee liqueur before serving.
4. If desired, transfer crock to tealight stand and top with whipped
cream.
Serves: 6–8
13
Holiday Parties (cont.)
Sweet Potatoes With Cranberries
Ingredients:
1/4 cup (59 ml) orange juice
1/4 cup (59 ml) butter
2 tablespoons (30 ml) brown sugar
1 teaspoon (5 ml) ground cinnamon
1/4 teaspoon (1.3 ml) salt
2 pounds (907 g) sweet potatoes, peeled, cut into 1-inch (2.5-cm)
cubes
1/2 cup (118 ml) dried cranberries
Directions:
1. In cast iron crock over medium heat, heat orange juice, butter,
brown sugar, cinnamon and salt until butter is melted.
2. Stir in sweet potatoes and cranberries until sweet potatoes are
coated.
3. Cover and cook on HIGH for 5 hours or MEDIUM for 10 hours,
stirring occasionally.
4. If desired, transfer crock to tealight stand.
Serves: 4–6
Compote
Ingredients:
2 cups (473 ml) water
1/2 cup (118 ml) packed brown sugar
1/4 cup (59 ml) honey
2 tablespoons (30 ml) rum
1 tablespoon (15 ml) lime juice
1 bag (7 oz. [198 g]) dried mixed fruit
1 bag (6 oz. [170 g]) dried apricots
1/2 cup (118 ml) dried cranberries
Directions:
1. In cast iron crock, stir water, brown sugar, honey, rum and lime
juice until brown sugar is dissolved.
2. Add dried fruits to crock. Stir until blended.
3. Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours.
4. If desired, transfer crock to tealight stand.
Serves: 6–8
14
Holiday Parties (cont.)
Spiked Apple Cranberry Punch
Ingredients:
1 quart (946 ml) apple juice
1 cup (237 ml) cranberry juice
1 cup (237 ml) rum
2 tablespoons (30 ml) sugar
1 cinnamon stick
Directions:
1. In cast iron crock, stir apple juice, cranberry juice, rum, sugar
and cinnamon stick.
2. Cover and cook on HIGH for 1 hour or MEDIUM for 2 hours.
3. If desired, transfer crock to tealight stand.
Serves: 15–20
Tequila Sunrise Sauce
Ingredients:
1 bag (1 lb. [454 g]) fresh cranberries
1 navel orange, peeled, sectioned and chopped
1 cup (237 ml) sugar
1/4 cup (59 ml) water
1 tablespoon (15 ml) fresh ginger, peeled and minced
1 tablespoon (15 ml) tequila
Directions:
1. In cast iron crock, stir cranberries, orange, sugar, water, ginger
and tequila.
2. Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours.
3. If desired, transfer crock to tealight stand.
Serves: 10–12
15
Weeknight Dinner
While the Party Crock™ Cookset is attractive for any party table, it is equally at home on your weeknight dinner table. The durability
can take it from refrigerator to the oven and it is stovetop-safe up to medium heat. It’s versatile enough to make a pasta sauce,
vegetable casserole, or a dessert.
Roasted Red Pepper Marinara
Ingredients:
2 tablespoons (30 ml) olive oil
1 small onion, chopped
2 garlic cloves, minced
1 can (28 oz. [794 g]) diced tomatoes
1 can (6 oz. [170 g]) tomato paste
1/2 cup (118 ml) chopped roasted red peppers
2 teaspoons (10 ml) sugar
1 teaspoon (5 ml) Italian seasoning
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) black pepper
Directions:
1. In cast iron crock over medium heat, heat olive oil. Add onions
and garlic. Cook until onions are tender, about 4 minutes.
2. Add diced tomatoes, tomato paste, red peppers, sugar, Italian
seasoning, salt and pepper.
3. Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours.
4. If desired, transfer crock to tealight stand.
Serves: 6–8
Applesauce
Ingredients:
4 medium golden delicious apples, peeled, cored and cubed
1/4 cup (59 ml) water
1/4 cup (59 ml) honey
1/4 cup (59 ml) packed brown sugar
1 teaspoon (5 ml) apple pie spice
Directions:
1. In a large bowl, stir apples, water, honey, brown sugar and
apple pie spice.
2. Add apple mixture to cast iron crock.
3. Cover and cook on HIGH for 4 to 4 1/2 hours or MEDIUM for
8 to 9 hours.
4. If desired, transfer crock to tealight stand.
Serves: 4–6
16
Weeknight Dinner (cont.)
Calabacitas
Ingredients:
1 tablespoon (15 ml) olive oil
1 small sweet onion, chopped
1 medium yellow squash, cubed
1 medium zucchini, cubed
1 cup (237 ml) frozen corn kernels
1 teaspoon (5 ml) dried oregano
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) coarse black pepper
Directions:
1. In cast iron crock over medium heat, heat olive oil. Add onions.
Cook until onions are tender, about 4 minutes.
2. Stir in yellow squash, zucchini, corn, oregano, salt and pepper
to onions.
3. Cover and cook on HIGH for 3 hours or MEDIUM for 6 hours.
4. If desired, transfer crock to tealight stand.
Serves: 6–8
Harvest Vegetable Ragout
Ingredients:
1/2 pound (227 g) eggplant,
peeled, cubed
1 teaspoon (5 ml) kosher salt
3 garlic cloves, minced
1 medium onion, chopped
1 small yellow squash, cubed
1 small zucchini, cubed
1/2 green pepper, seeded, diced
1/2 red pepper, seeded, diced
1/2 yellow pepper, seeded,
diced
Directions:
1. Sprinkle salt over eggplant cubes in a large colander. Let stand
1 hour. Rinse and pat dry with paper towels.
2. In a large bowl, stir eggplant, garlic, onion, yellow squash,
zucchini, peppers, diced tomatoes, tomato paste, salt, hot
sauce and black pepper until well-blended.
3. Add eggplant mixture to cast iron crock.
4. Cover and cook on HIGH for 4 to 4 1/2 hours or MEDIUM for
8 to 9 hours.
5. If desired, transfer crock to tealight stand. Sprinkle with
chopped parsley and basil before serving.
Serves: 8–10
1 can (15.5 oz. [439 g]) diced
tomatoes
2 tablespoons (30 ml) tomato
paste
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) hot sauce
1/2 teaspoon (2.5 ml) coarse
black pepper
1 tablespoon (15 ml) chopped
fresh parsley
1 tablespoon (15 ml) chopped
fresh basil
17
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