Slow-Cooker Ratatouille

This ratatouille recipe is equally terrific whether you peel the eggplant or not. An ideal main dish for the vegetarian diet.



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Ingredients
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    1 1/2  cups 
    cubed, peeled (if desired) eggplant
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    1/2  cup 
    coarsely chopped yellow summer squash or zucchini
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    1/2  cup 
    coarsely chopped tomato
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    1/2 8  ounce can 
    no-salt-added tomato sauce
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    1/3  cup 
    coarsely chopped red or green sweet pepper
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    1/4  cup 
    finely chopped onion
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    1/4  teaspoon 
    salt
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    1/8  teaspoon 
    ground black pepper
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    1   
    clove garlic, minced
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    4   1/2-inch-thick slices 
    baguette-style French bread
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    1   teaspoon 
    olive oil
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    3   tablespoons 
    finely shredded Parmesan cheese
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    1   tablespoon 
    snipped fresh basil

Directions
1.
In a 1-1/2-quart slow cooker, combine eggplant, squash, chopped tomato, tomato sauce, sweet pepper, onion, salt, black pepper, and garlic.
2.
Cover and cook on low-heat setting for 4-1/2 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If no heat setting is available, cook for 4 to 4-1/2 hours.
For Parmesan toast:

1.
Preheat broiler. Brush one side of each bread slice with olive oil. Place bread slices, oiled sides up, on a baking sheet. Broil 3 to 4 inches from heat about 15 seconds or until toasted (watch carefully to avoid burning). Sprinkle bread slices with 1 tablespoon of the Parmesan cheese. Broil about 15 seconds more or until cheese is melted.
2.
Stir basil into mixture in cooker. Serve in shallow bowls with Parmesan toast. Sprinkle with the remaining 2 tablespoons Parmesan cheese. Makes 2 servings.
Nutrition information
Per Serving: cal. (kcal) 248, Fat, total (g) 6, chol. (mg) 5, sat. fat (g) 2, carb. (g) 39, fiber (g) 6, pro. (g) 10, sodium (mg) 739, Percent Daily Values are based on a 2,000 calorie diet
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