Slow-Cooker Ratatouille Recipe

By pattie_d

Ingredients

• 1 small eggplant (about 1 pound), peeled and cut into 1/2-inch cubes
• 1/8 teaspoon plus 1/4 teaspoon salt
• 1 medium-size red onion, chopped
• 2 medium-size sweet bell peppers, seeded and cut into 3/4-inch pieces
• 1 10 ounce package mushrooms, cleaned and quartered
• 1 14 1/2 ounce can diced tomatoes
• 1 8 ounce can tomato sauce
• 3/4 teaspoon black pepper
• 1/2 teaspoon Italian seasoning
• 1 medium-size yellow squash, quartered and cut into 3/4-inch pieces
• 1 tablespoon fresh chopped basil
• Olive oil, for drizzling (optional)

Details

Preparation time 15mins
Adapted from familycircle.com

Preparation

Step 1

1. Place eggplant in a strainer and sprinkle with 1/8 teaspoon salt; let stand for 20 minutes and press out as much liquid as possible.

2. In a 4- to 5-quart slow cooker, combine eggplant, onion, bell peppers and mushrooms. Drain diced tomatoes and stir in along with tomato sauce, black pepper and Italian seasoning. Cook on HIGH for 3 hours or LOW for 5 hours.

3. Add squash into slow cooker for last 45 minutes of cooking time. Before serving, stir in basil and remaining 1/4 teaspoon salt and drizzle with olive oil, if desired.

Slow Cook: 3 hrson HIGH or 5 hours on LOW


Calories 82
Protein(gm)5
Carbohydrate(gm)18
Dietary Fiber, total(gm)6
Sodium(mg)446
Percent Daily Values are based on a 2,000 calorie diet