slow-cooker ratatouille with white rice

Name: slow-cooker ratatouille with white rice Recipe
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 3
Ingredients: 1 (15 oz) can Diced Tomatoes (1 cup ); 2 cup Zuchini Squash -diced; 1 cup Mushrooms fresh; 1 medium Green Peppers - diced; 5.3 oz can Tomato Paste; 1/2 cup Cabbage - shreds; 2 cups Eggplant cut in cubes; 2 Tblsp Olive Oil; Optional - onion diced; spices - dried basil garlic onion powder salt and pepper; Cooked separately - White Rice long grain 1.5 cup

Minutes to Prepare: 20
Minutes to Cook: 240

Number of Servings: 3

Ingredients

1 (15 oz) can Diced Tomatoes, (1 cup )2 cup Zuchini Squash -diced1 cup Mushrooms, fresh1 medium Green Peppers - diced5.3 oz can Tomato Paste1/2 cup Cabbage - shreds2 cups Eggplant, cut in cubes 2 Tblsp Olive Oil Optional - onion, dicedspices - dried basil, garlic, onion powder, salt and pepper Cooked separately - White Rice, long grain, 1.5 cup

Directions

Throw the vegetables, tomato paste, and olive oil in a slow-cooker and cook on high for 4 hours.
Serve with white rice.

Number of Servings: 3

Recipe submitted by SparkPeople user HELENPGH.

Servings Per Recipe: 3

Nutritional Info Amount Per Serving

Calories: 294.2
Total Fat: 9.9 g
Cholesterol: 0.0 mg
Sodium: 1,303.0 mg
Total Carbs: 47.6 g
Dietary Fiber: 7.5 g
Protein: 8.0 g

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