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Slow-Cooker Ratatouille

Rated :   by 1 person
Prep: 25 minutes
Cook: 4-1/2 to 5 hours (low) or 2 to 2-1/2 hours (high)
Broil: 30 seconds
 
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Slow-Cooker Ratatouille
lestatsseduction11 says:
I was completely unimpressed.
I was completely unimpressed.

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  of an 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

  • Calories 248,
  • Total Fat (g) 6,
  • Saturated Fat (g) 2,
  • Cholesterol (mg) 5,
  • Sodium (mg) 739,
  • Carbohydrate (g) 39,
  • Fiber (g) 6,
  • Protein (g) 10,
  • Percent Daily Values are based on a 2,000 calorie diet

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Comments ( 1 )
1966984597
lestatsseduction11 wrote:

I was completely unimpressed.

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

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