Crockpot Ratatouille

Name: Crockpot Ratatouille Recipe
Prep time: 15 min
Cook time: 420 min
Total time: 435 min
Yield: 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

(5)

Minutes to Prepare: 15
Minutes to Cook: 420

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.

Servings Per Recipe: 6

Nutritional Info 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

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Member Reviews

RACHELMARLENA
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
SHOAPIE
Versatile - 11/3/18
1CRAZYDOG
Such a rich tasting meal to have waiting @ the end of the day using the crock pot. - 9/19/17
JOEMARCHESANI
I did leave out the sugar, added the garlic and some red pepper flakes. - 9/4/13
YEVFALCO
Made the recipe with your modifications two days ago and now I'm making more! It's absolutely fabulous. Thank you! - 5/22/12
IRISHEI
I would like to try this for friends in a few weeks. Sounds very good and nutritious. - 11/26/10
AMBERAMA76
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
CD6312736
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