Slow Cooker Ratatouille
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
ingredients1 smalleggplant (about 1 pound), peeled and cut into 1/2-inch cubes1/8 teaspoonplus 1/4 teaspoon salt1 medium-sizered onion, chopped2 medium-sizesweet bell peppers, seeded and cut into 3/4-inch pieces1 package (10 ounces)mushrooms, cleaned and quartered1 can (14.5 ounces)diced tomatoessee savings1 can (8 ounces)tomato saucesee savings3/4 teaspoonblack pepper1/2 teaspoonItalian seasoning1 medium-sizeyellow squash, quartered and cut into 3/4-inch pieces1 tablespoonfresh chopped basil Olive oil, for drizzling (optional)add ingredients to list
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.
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.
Nutritional Info 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
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