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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 74.6
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 339.9 mg
  • Total Carbs: 17.0 g
  • Dietary Fiber: 5.2 g
  • Protein: 3.4 g

View full nutritional breakdown of Slow Cooker Ratatouille calories by ingredient
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Slow Cooker Ratatouille

Submitted by: DEARFACE

Introduction

Slow Cooker Ratatouille Slow Cooker Ratatouille
Number of Servings: 6

Ingredients

    ingredients
    1 smalleggplant (about 1 pound), peeled and cut into 1/2-inch cubes
    1/8 teaspoonplus 1/4 teaspoon salt
    1 medium-sizered onion, chopped
    2 medium-sizesweet bell peppers, seeded and cut into 3/4-inch pieces
    1 package (10 ounces)mushrooms, cleaned and quartered
    1 can (14.5 ounces)diced tomatoessee savings
    1 can (8 ounces)tomato saucesee savings
    3/4 teaspoonblack pepper
    1/2 teaspoonItalian seasoning
    1 medium-sizeyellow squash, quartered and cut into 3/4-inch pieces
    1 tablespoonfresh chopped basil
    Olive oil, for drizzling (optional)
    add ingredients to list



Tips

This overly filled my crockpot - but my guess is because I didn't clean the mushrooms before I quartered them. Next time I'll just chop. I also omitted the basil and olive oil.

Below is the nutritional info from Recipe.com with all of the ingredients.

From Recipe.com: nutrition information
Per serving: Calories 82, Total Fat 0 g, Cholesterol 0 mg, Sodium 446 mg, Carbohydrate 18 g, Fiber 6 g, Protein 5 g. Percent Daily Values are based on a 2,000 calorie diet


Directions

directions
1. 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. 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. 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.


Serving Size: Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user DEARFACE.






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