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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
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.

For Parmesan toast::

3. 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,
  • cal. (kcal) 248,
  • Fat, total (g) 6,
  • chol. (mg) 5,
  • sat. fat (g) 2,
  • carb. (g) 39,
  • fiber (g) 6,
  • pro. (g) 10,
  • sodium (mg) 739,
  • Percent Daily Values are based on a 2,000 calorie diet

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