Slow-Cooker Ratatouille

Name: Slow-Cooker Ratatouille
Prep time: 15 min
Yield: 6
Ingredients: 1 small eggplant (about 1 pound), peeled and cut into 1/2-inch cubes; 1/8 teaspoon plus 1/4 teaspoon salt; 1 medium-size red onion, chopped; 2 medium-size sweet bell peppers, seeded and cut into 3/4-inch pieces; 1 10 ounce package mushrooms, cleaned and quartered; 1 14 1/2 ounce can diced tomatoes; 1 8 ounce can tomato sauce; 3/4 teaspoon black pepper; 1/2 teaspoon Italian seasoning; 1 medium-size yellow squash, quartered and cut into 3/4-inch pieces; 1 tablespoon fresh chopped basil; Olive oil, for drizzling (optional)

Makes 6

Prep 15 m

Stand 20 m

Slow Cook 180 m

Slow Cook on HIGH or 5 hours on LOW

Ingredients

Directions

1 of 3 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 of 3 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 of 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 for Slow-Cooker Ratatouille
Servings Per Recipe: 6
Per Serving: 0 mg chol., 0 g Fat, total, 82 kcal cal., 5 g pro., 18 g carb., 6 g fiber, 446 mg sodium

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Slow-Cooker Ratatouille

Ingredients

Directions