Slow-Cooked Ratatouille with Penne
You won't miss the meat at all in this fabulous veggie and pasta dish that slow-cooks for hours so that the flavors really develop. You'll see how the zucchini, eggplant and peppers combine to make a mouthwatering pasta topper.
Ingredients
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1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
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1 tbsp. olive oil
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1/8 tsp. ground black pepper
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1 small eggplant, peeled and cut into 1/2-inch cubes (about 5 cups)
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1 medium zucchini, thinly sliced (about 1 1/2 cups)
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1 medium red pepper, diced (about 1 cup)
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1 large onion , sliced (about 1 cup)
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1 clove garlic, minced
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Hot cooked penne pasta
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Grated Parmesan cheese (optional)
Directions
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.
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