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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 97.9
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 754.9 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 6.3 g
  • Protein: 3.0 g

View full nutritional breakdown of agassifan crockpot ratatoulle calories by ingredient
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agassifan crockpot ratatoulle

Submitted by: AGASSIFAN

Introduction

This recipe is marginally high in sodium because of the soup mix and canned tomatoes. If you are watching your sodium, or want it vegetarian, substitute 1 large chopped onion and omit soup mix and substitute 2-3 large chopped tomatoes for the canned ones I used.

Dried basil is fine, use 1 TBSP, I just had fresh to use up. Liquid should be at least one inch below the top of the vegetables when you start cooking (veggies will exude a lot of liquid, while cooking).

If you have room in your nutritional values for the day, serve topped with some parmesan cheese.

REALLY filling and keeps you that way for hours!
This recipe is marginally high in sodium because of the soup mix and canned tomatoes. If you are watching your sodium, or want it vegetarian, substitute 1 large chopped onion and omit soup mix and substitute 2-3 large chopped tomatoes for the canned ones I used.

Dried basil is fine, use 1 TBSP, I just had fresh to use up. Liquid should be at least one inch below the top of the vegetables when you start cooking (veggies will exude a lot of liquid, while cooking).

If you have room in your nutritional values for the day, serve topped with some parmesan cheese.

REALLY filling and keeps you that way for hours!

Number of Servings: 8

Ingredients

    1 eggplant chopped 1" cubes
    5 small zucchini (1" cubes)
    1 envelope onion soup mix
    3 C low sodium V8
    1 bell pepper chopped 1/2" cubes
    1 can diced tomatoes
    1 tsp minced garlic
    1/2 C fresh basil chopped
    1 tsp dried red pepper flakes

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Directions

Put everything in crockpot and stir...cook low all day or high for 3-4 hours.

Makes 8 (2C servings @ under 100 calories)

Number of Servings: 8

Recipe submitted by SparkPeople user AGASSIFAN.






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