Ratatouille

500 g eggplant, about
500 g zucchini, about
2 tbsp salt
1 tsp SIDS CRAZY SALT
2 large onions, peeled & cut 1 cm cubes
3 cloves garlic, fine chopped
Rice bran oil, for frying
2 tbsp flour
2 orange capsicum, cut in 1 cm squares
800 g whole tomatoes, drain & juice reserved
SIDS SALT & PEPPER to taste

About 1 hour before starting to cook, cut the unpeeled eggplant into 1.5 cm cubes and put in a bowl. Sprinkle with ½ the salt, toss well to coat, then leave to stand. Cut zucchini into 1 cm slices then put in a separate bowl. Sprinkle with the rest of the salt, toss to coat and leave to stand. This process extracts liquid to enhance flavour.
When eggplant has lost several tablespoons of salty liquid, rinse well then squeeze out the remainder of the liquid and set aside.
Spray the bowl with oil and turn crockpot to LOW.
In a frypan, gently sauté onion and garlic then add eggplant. Increase heat to brown the onion then stir in flour and tomato liquid and bring to the boil. Tip the mixture, including SIDS CRAZY SALT, into the crockpot then add capsicum.
Drain the salty liquid from the zucchini, rinse with cold water then add to the cooker.
Coarse chop the tomatoes and pour any extra juice into the cooker. Put tomatoes in the fridge.
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Half hour before serving, add tomatoes then season with SIDS SALT & PEPPER to taste.