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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 157.0
  • Total Fat: 10.6 g
  • Cholesterol: 3.5 mg
  • Sodium: 90.0 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 2.7 g
  • Protein: 3.6 g

View full nutritional breakdown of Crockpot Ratatouille calories by ingredient
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Crockpot Ratatouille

Submitted by: CHIKAPATEL

Introduction

I used the receipe from Crock-pot's company website (http://www.crock-pot.com/Recipe.aspx?rid=
1186). Below are the ingredients that I used. They differ slighly from the original recipe since I adjusted to what I had on hand.
Photo to follow soon.
I used the receipe from Crock-pot's company website (http://www.crock-pot.com/Recipe.aspx?rid=
1186). Below are the ingredients that I used. They differ slighly from the original recipe since I adjusted to what I had on hand.
Photo to follow soon.

Number of Servings: 6

Ingredients

    Olive Oil, .25 cup
    White Wine, 2 fl oz ( I used Marsala Wine)
    Cider Vinegar, .25 cup (original recipe calls for Red Wine Vinegar)
    Garlic, 3 cloves
    Onions, raw, 1 large
    Eggplant, fresh, 2 cup, cubes
    *Summer Squash, 2 cup, sliced
    Zucchini, 1.5 cup, sliced
    Granulated Sugar, .0625 cup (1 tbsp)
    Green Peppers (bell peppers), .25 cup, strips
    Peppers, sweet, red, raw, sliced, .2 cup
    Red Ripe Tomatoes, 1 large whole (3" dia)
    Parmesan Cheese, hard, 3 cubic inch
    Salt Pepper to taste

Directions

Dump all in Crock-pot. cook on Low for 5 hours. turn to Warm for another 2 hours.

For next time, I will eliminate the sugar and add more garlic. A few red pepper flakes will also work well.

I combined it in the crockpot before I went to bed and by next morning, the whole house smelled so wonderful.

This is a very versatile recipe. You can eat this alone like a stew, although it's more chunky than a stew. Add a piece of whole wheat bread and it's a quick lunch or dinner.
You can also boil some pasta and add this as a sauce with some herbs like parsley.
How about adding a tablespoon or two of Tahini and making it into a dip.
Add it to Couscous with some almonds and raisins and it will be wonderful.



Number of Servings: 6

Recipe submitted by SparkPeople user CHIKAPATEL.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    This was great! I used all of the suggested vegetables and added a bunch of herbs: tarragon, rosemary, thyme, etc. as well as pepper. I also added some cornstarch to make the liquid a little thicker. A hearty, delicious stew. One serving of mine equals 1.34 c. - 2/7/10

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  • I did leave out the sugar, added the garlic and some red pepper flakes. - 9/4/13

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  • Made the recipe with your modifications two days ago and now I'm making more! It's absolutely fabulous. Thank you! - 5/22/12

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  • I would like to try this for friends in a few weeks. Sounds very good and nutritious. - 11/26/10

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  • I liked this a lot although it had a slight bitter taste in the liquid that cooked out of the veggies, probably from the eggplant. I added basil and italian seasoning. I did not put the parmesan cheese, I totally forgot it. I served it with bowtie pasta. - 8/23/10

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  • Definitely left out the herbs -- I'd go at least with thyme, sage and rosemary; basil would be a good choice, too. Be careful with herbs in the crockpot, though -- the flavors intensify with the slow cooking. - 8/16/10

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