Ratatouille with Parmesan Toast

Ratatouille is a traditional French dish that typically stars eggplant, peppers, tomatoes, onions, squash, lots of garlic, herbs, and olive oil. This slow-cooked version has all the classic vegetables, plus protein-rich beans, and is finished with a sprinkling of fresh basil.

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  • Makes: 4 servings
  • Prep: 30 mins
  • Slow Cook: 4 1/2 to 5 hours (low) or 2 to 2 1/2 hours (high)
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Ratatouille with Parmesan Toast
cups cubed, peeled (if desired) eggplant
15 ounce can no-salt-added cannellini beans (white kidney beans), rinsed and drained
14 1/2 ounce can fire-roasted diced tomatoes, undrained
1 1/2
cups coarsely chopped yellow summer squash or zucchini
8 ounce can no-salt-added tomato sauce
cup coarsely chopped red or green sweet pepper (1 medium)
cup finely chopped onion (1 medium)
cloves garlic, chopped
teaspoon ground black pepper
Pinch salt
tablespoons snipped fresh basil
1/2-inch-thick slices baguette-style French bread, toasted*
tablespoons finely shredded Parmesan cheese
  1. In 3 1/2- to 4-quart slow cooker combine eggplant, beans, tomatoes, squash, tomato sauce, sweet pepper, onion, garlic, black pepper, and salt.
  2. Cover and cook on low-heat setting for 4 1/2 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.
  3. Stir basil into mixture in cooker. Serve eggplant mixture with bread slices; sprinkle with cheese.
From the Test Kitchen

To toast bread slices, preheat broiler. Brush one side of each bread slice with some of 1 tablespoon olive oil. Place bread slices, oil sides up, on a baking sheet. Broil 3 to 4 inches from heat about 15 seconds or until toasted (watch carefully to avoid burning). Sprinkle bread slices with some of 2 tablespoons finely shredded Parmesan cheese. Broil about 15 seconds longer or until cheese is melted.

Nutrition Facts (Ratatouille with Parmesan Toast )
    Per serving:
  • 395 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 4 mg chol.,
  • 951 mg sodium,
  • 72 g carb.,
  • 14 g fiber,
  • 13 g sugar,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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