Slow Cooker Ratatouille
IntroductionSlow Cooker Ratatouille Slow Cooker Ratatouille
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)
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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
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.