home > recipes > meals / dishes > side dishes > vegetables > ratatouille

Ratatouille

recipe at a glance
ready in: 2-5 hrs
serves/makes:   6
  

recipe id: 63287
cook method: crock pot

recipe tools

Printprint
Emailemail
Savesave
Photoadd photo
review it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest

ingredients

1 large eggplant, peeled and cut into 1 inch cubes
2 medium chopped onions
2 cups chopped fresh tomatoes (about 3 medium)
1 large green bell pepper, cut into 1/2 inch squares
1 large red bell pepper or yellow bell pepper, cut into 1/2 inch squares
3 medium sliced zucchini
3 tablespoons olive oil
3 tablespoons dried basil
2 cloves crushed garlic
1/2 teaspoon fresh ground black pepper
1 can (6 ounce size) tomato paste
1 can (5.5 ounce size) pitted ripe olives, drained and chopped coarsely
3 tablespoons chopped fresh basil

directions

Sprinkle the eggplant with salt; let stand in a colander 1/2 - 1 hour to drain. Press out excess moisture. Rinse the eggplant with water and pat dry with paper towels.

Place the eggplant in crock pot. Add onions, tomatoes, bell peppers, zucchini, olive oil, basil, garlic, pepper and 1/2 tsp salt. Mix well.

Cover and cook on high setting about 3 hours or until the vegetables are tender but still hold their shape. Stir in the tomato paste, olives, and the fresh basil. Serve hot, room temperature or chilled.

added by

rfrmarybeth

nutrition

192 calories, 10 grams fat, 25 grams carbohydrates, 5 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

Get our best recipes delivered right to you!
Sign up for our newsletters that feature hand-picked recipes


more recipes like ratatouille




ratings & reviews