Ratatouille with Lentils

By SapphireBlu957

Ratatouille typically is made with eggplant, tomatoes, sweet peppers, and summer squash or zucchini. This version is extra satisfying because it also includes calcium-rich lentils.

Ingredients

• 1 cup dry lentils, rinsed and drained
• 1 small eggplant (12 ounces), peeled and cubed
• 2 14-1/2-ounce cans diced tomatoes with basil, garlic, and oregano, undrained
• 2 large onions, coarsely chopped
• 2 medium yellow summer squash and/or zucchini, halved lengthwise and cut in 1/2-inch-thick slices (about 2 1/2 cups)
• 1 medium red sweet pepper, seeded and chopped
• 1/2 cup water
• 1/4 to 1/2 1/4 to 1/2 teaspoon ground black pepper

Preparation

Step 1

In a 3-1/2- or 4-quart slow cooker, combine lentils, eggplant, undrained tomatoes, onions, summer squash, sweet pepper, the water, and black pepper. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Makes 6 (1-1/3-cup) servings.