Slow-Cooker Ratatouille

Slow-Cooker Ratatouille

Makes 6
Prep 15 m
Stand 20 m
Slow Cook 180 m
Slow Cook on HIGH or 5 hours on LOW

Ingredients

Directions

  1. 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. 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. 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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Printed from FamilyCircle.com 11/18/2018