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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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Ratings

4.0 by 4 people

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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)

Ratatouille with Parmesan Toast

Directions

  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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