Slow-Cooker Ratatouille
An array of vegetables seasoned with Italian spices and fresh basil make a delicious slow cooker vegetarian main dish.
Ingredients
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1 small eggplant (about 1 pound), peeled and cut into 1/2-inch cubes
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1/8 teaspoon plus 1/4 teaspoon salt
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1 medium-size red onion, chopped
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2 medium-size sweet bell peppers, seeded and cut into 3/4-inch pieces
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1 package (10 ounces) mushrooms, cleaned and quartered
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1 can (14.5 ounces) diced tomatoes
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1 can (8 ounces) tomato sauce
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3/4 teaspoon black pepper
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1/2 teaspoon Italian seasoning
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1 medium-size yellow squash, quartered and cut into 3/4-inch pieces
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1 tablespoon fresh chopped basil
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Olive oil, for drizzling (optional)
Directions
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.
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
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
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Recommended Recipe:
Roasted Ratatouille
Here's a mostly hands-off version of ratatouille that's different in character from my sauteed one but also delicious. It yields a bit less, but by using two sheet pans, you'll have an ample side dish for four.
See RecipeMore Great Recipe Ideas from Family Circle
