Slow Cooker Ratatouille with Parmesan Cheese

By AnnaMaria507

Calories: 96
Fat: 2 g (1 g sat)
Protein: 7 g
Carb: 17 g
Cholesterol: 4 mg
Fiber: 7 g
Sodium: 98 mg
Exchanges: 3 veg, 1/2 fat

Ingredients

• 1 baby eggplant, diced
• 1 small zucchini, diced
• 1 cup sliced mushrooms
• 1 large shallot or 1/2 small onion, chopped
• 1 clove garlic, minced
• 2 medium tomatoes, chopped
• 3/4 tsp. dried oregano, crushed
• 1/8 tsp. dried rosemary, crushed
• 1/8 tsp. black pepper
• 1/2 cup no-salt-added tomato puree
• 2 tbsp. shredded fresh basil
• 2 tsp. lemon juice
• 1/4 tsp. salt (optional)
• 1/4 cup Paremsan cheese

Details

Servings 4

Preparation

Step 1

1. Spray large skillet with nonstick cooking spray. Add eggplant; cook over medium-high heat, stirring frequently until browned, about 5 minutes.
2 Transfer eggplant to slow cooker. Add zucchini, mushrooms, shallot, garlic and tomatoes. Add oregano, rosemary, pepper and tomato puree. Cover. Cook on low for 6 hours.
3. About 5 minutes before serving, stir in basil, lemon juice and salt. turn off slow cooker. Let stand 5 minutes. Top each serving with 1 tbsp. Parmesan cheese.