Slow Cooker Ratatouille

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 89.9
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 200.7 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 3.6 g
  • Protein: 2.2 g

View full nutritional breakdown of Slow Cooker Ratatouille calories by ingredient
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Number of Servings: 8


    Eggplant, fresh, 1 eggplant, unpeeled
    Summer squash, 1.5 cup, sliced (zuccini & yellow work well)
    Onions, raw, 1 cup, chopped
    Mushrooms, canned or fresh, .25 cup
    *Del Monte Petite Cut Diced Tomatoes, 1.5 cup
    Olive Oil, 2 tbsp
    *Balsamic Vinegar, .5 tbsp
    Garlic, 6 cloves
    Mrs. Dash (R) Garlic & Herb Seasoning Blend, 1 tsp
    Basil, .5 tbsp
    Oregano, ground, 1 tsp
    Pepper, black, .5 tsp
    Pepper, red or cayenne, .25 tsp
    Red Wine, 4 fl oz
    Tomato Sauce, .5 cup


In a small bowl combine pressed garlic, olive oil and balsamic vinegar, wine, tomato sauce - set aside. In a seperate small bowl blend the dry seasonings together (basil, oregano, black pepper, Mrs. Dash, red pepper) - set aside. Chop onion and eggplant; slice squash, mushrooms and bell pepper. Place 1/2 of the vegetables in the slow cooker. Drizzle 1/2 of the liquid over the vegetables, sprinkle 1/2 the dry seasonings over the layer of vegetables, repeat with remaining ingredients. Place the lid on the slow cooker and cook on high for 2 hours. Reduce heat to low and continue to cook for 4 to 6 hours, until vegetables are tender.

Serving Size: makes about 8 one cup servings

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