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Slow-Cooker Ratatouille
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Slow-Cooker Ratatouille
Makes: 2 servings
Prep: 25 mins Cook: 4 hrs to 5 hrs(low) or 2 to 2-1/2 hours (high) Broil: 30 seconds
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  • user reviews (4)
Slow-Cooker Ratatouille
Ingredients
  • 1 1/2
    cups cubed, peeled (if desired) eggplant
  • 1/2
    cup coarsely chopped yellow summer squash or zucchini
  • 1/2
    cup coarsely chopped tomato
  • 1/2
    8 ounce can no-salt-added tomato sauce
  • 1/3
    cup coarsely chopped red or green sweet pepper
  • 1/4
    cup finely chopped onion
  • 1/4
    teaspoon salt
  • 1/8
    teaspoon ground black pepper
  • 1
    clove garlic, minced
  • 4
    1/2-inch-thick slices baguette-style French bread
  • 1
    teaspoon olive oil
  • 3
    tablespoons finely shredded Parmesan cheese
  • 1
    tablespoon snipped fresh basil
Directions

1. In a 1-1/2-quart slow cooker, combine eggplant, squash, chopped tomato, tomato sauce, sweet pepper, onion, salt, black pepper, and garlic.

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. If no heat setting is available, cook for 4 to 4-1/2 hours.

3. For Parmesan toast: Preheat broiler. Brush one side of each bread slice with olive oil. Place bread slices, oiled 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 1 tablespoon of the Parmesan cheese. Broil about 15 seconds more or until cheese is melted.

4. Stir basil into mixture in cooker. Serve in shallow bowls with Parmesan toast. Sprinkle with the remaining 2 tablespoons Parmesan cheese. Makes 2 servings.

Nutrition Facts (Slow-Cooker Ratatouille)
  • Servings Per Recipe 2,
  • Calories 248,
  • Protein (gm) 10,
  • Carbohydrate (gm) 39,
  • Fat, total (gm) 6,
  • Cholesterol (mg) 5,
  • Saturated fat (gm) 2,
  • Dietary Fiber, total (gm) 6,
  • Sodium (mg) 739,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (4)
4214958578
jennpederson wrote:

This is a good recipe to have on hand. I had a lot of vegetables in the fridge and this cleared them out. I doubled the recipe which I felt was necessary for a family of 5. We served it over Quinoa. This won't be a family favorite, but it has a lot of flavor and good to have on hand when the vegetables pile up or you need something quick to put together.

4/24/2011 04:13:25 PM Report Abuse
rubiesuemaybury wrote:

I really enjoyed this recipe. It's very simple to prepare and tastes wonderfully fresh when done. I doubled the recipe but did not change the cooking time. The doubled recipe was able to fit in my 4 quart slow cooker.

4/21/2010 04:39:24 PM Report Abuse
kaitlyngiffin wrote:

Wow! This was SO good! I am very confused by the previous reviewer because this was just incredible! I doubled the recipe and followed it exactly and included the eggplant. Amazing flavor; they all blended together so well! I cooked it for 4 overs over medium in my Dutch Oven. SO delicious! My hubby was so impressed :)

2/20/2010 07:42:11 PM Report Abuse
lestatsseduction11 wrote:

I was completely unimpressed.

12/24/2009 12:01:08 PM Report Abuse
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