Slow-Cooker Ratatouille
Recipe from
Better Homes and Gardens
This ratatouille recipe is equally terrific whether you peel the eggplant or not. An ideal main dish for the vegetarian diet.
Servings:
Makes 2 servings.
Ingredients
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1-1/2 cupscubed, peeled (if desired) eggplantsee savings
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1/2 cupcoarsely chopped yellow summer squash or zucchinisee savings
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1/2 cupcoarsely chopped tomatosee savings
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1/2 of an 8-ounce canno-salt-added tomato saucesee savings
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1/3 cupcoarsely chopped red or green sweet peppersee savings
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1/4 cupfinely chopped onionsee savings
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1/4 teaspoonsaltsee savings
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1/8 teaspoonground black peppersee savings
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1 clovegarlic, mincedsee savings
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4 1/2-inch-thick slicesbaguette-style French breadsee savings
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1 teaspoonolive oilsee savings
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3 tablespoonsfinely shredded Parmesan cheesesee savings
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1 tablespoonsnipped fresh basilsee savings
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.
3.
For Parmesan toast: 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.
4.
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
Calories 248, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 5 mg, Sodium 739 mg, Carbohydrate 39 g, Fiber 6 g, Protein 10 g.
Percent Daily Values are based on a 2,000 calorie diet
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