Slow Cooker Ratatouille Recipe
Ratatouille is a classic dish in Southern France, where it's the answer to an abundance of seasonal vegetables. If you have different produce on hand, make like the French and add it in! Adapted from Jolene Walters, North Miami, Florida
Prep Time: 20 min. + standing
Cook Time: 3 hrs.
• 1 large eggplant, peeled and cut into 1-inch cubes
• 2 tsp. salt, divided
• Nonstick cooking spray
• 3 medium tomatoes, chopped
• 3 medium zucchini, halved lengthwise and sliced
• 2 medium onions, chopped
• 1 large green pepper, chopped
• 1 large sweet yellow pepper, chopped
• 1 can (6 oz.) pitted ripe olives, drained and chopped
• 1 can (6 oz.) tomato paste
• 1/2 cup minced fresh basil
• 2 garlic cloves, minced
• 1/2 tsp. pepper
• 2 tbsp. olive oil
1. Place eggplant in colander set over plate; sprinkle with 1 tsp. salt and toss. Let stand for 30 minutes. Rinse and drain well. Transfer to a 5-qt. slow cooker coated with cooking spray.
2. Stir in tomatoes, zucchini, onions, green and yellow peppers, olives, tomato paste, basil, garlic, pepper, and remaining salt. Drizzle with oil. Cover and cook on high for 3 to 4 hours or until vegetables are tender.
Per serving: 127 cal, 7 g fat (1 g sat), 15 g carbs, 3 g protein, 4 g fiber, 0 mg chol, 488 mg sodium, 42 mg calcium
Get Healthy with the Foods Already in Your Kitchen