crockpot ratatouille

crockpot ratatouille
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 156.5
  • Total Fat: 7.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 429.1 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 6.7 g
  • Protein: 4.2 g

View full nutritional breakdown of crockpot ratatouille calories by ingredient
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Submitted by: LANTECH19446

Number of Servings: 6


    1 eggplant peeled and 1" dice
    2 medium onions chopped
    1 green bell pepper 1/2" dice
    1 red bell pepper 1/2" dice
    1 yellow bell pepper 1/2" dice
    3 zucchini squash, diced
    3Tbsp olive oil
    3Tbsp dried basil
    4 cloves minced garlic
    1/2 tsp ground black pepper
    6oz tomato paste
    3Tbsp fresh basil
    1/2 tsp salt
    2 cups fresh tomatoes


sprinkle eggplant with salt and let drain in a colander about 1 hour. Press out excess moisture rinse with water and pat dry using paper towels.

Place eggplant in crockpot then add onion, tomatoes, peppers, zucchini, olive oil, basil, garlic, and salt then mix well. Cover and cook on low 7hrs or on high for 3hrs. Stir in tomato paste and fresh basil. Serve over hot cooked rice.

Serving Size: 4-7 servings

Number of Servings: 6

Recipe submitted by SparkPeople user LANTECH19446.


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