Ratatouille in Slow Cooker
By pattie_d
An array of vegetables seasoned with Italian spices and fresh basil make a delicious slow cooker vegetarian main dish.
Ingredients
- 1 smalleggplant (about 1 pound), peeled and cut into 1/2-inch cubes
- 1/8 teaspoonplus 1/4 teaspoon salt
- 1 medium-sizered onion, chopped
- 2 medium-sizesweet bell peppers, seeded and cut into 3/4-inch pieces
- 1 package (10 ounces)mushrooms, cleaned and quartered
- 1 can (14.5 ounces)diced tomatoes
- 1 can (8 ounces)tomato sauce
- 3/4 teaspoonblack pepper
- 1/2 teaspoonItalian seasoning
- 1 medium-sizeyellow squash, quartered and cut into 3/4-inch pieces
- 1 tablespoonfresh chopped basil
- Olive oil, for drizzling (optional)
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.
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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.
nutrition information
Per serving: Calories 82, Total Fat 0 g, Cholesterol 0 mg, Sodium 446 mg, Carbohydrate 18 g, Fiber 6 g, Protein 5 g. Percent Daily Values are based on a 2,000 calorie diet