Slow-Cooked Ratatouille with Penne

By kscribner

Servings: 4 Prep: 25 mins Total: 5 hrs 55 mins

Ingredients

• 1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
• 1 tbsp. olive oil
• 1/8 tsp. ground black pepper
• 1 small eggplant, peeled and cut into 1/2-inch cubes (about 5 cups)
• 1 medium zucchini, thinly sliced (about 1 1/2 cups)
• 1 medium red pepper, diced (about 1 cup)
• 1 large onion , sliced (about 1 cup)
• 1 clove garlic, minced
• Hot cooked penne pasta
• Grated Parmesan cheese (optional)

Preparation

Step 1

1. Stir the soup, olive oil, black pepper, eggplant, zucchini, red pepper, onion and garlic in a 4-quart slow cooker. 2. Cover and cook on LOW for 5 1/2 to 6 hours* or until the vegetables are tender. 3. Serve the vegetable mixture over the pasta. Sprinkle with the cheese, if desired. 4. *Or on HIGH for 2 1/2 to 3 hours.