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Slow Cooker Ratatouille

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ready in: 2-5 hrs
serves/makes:   6

recipe id: 63287
cook method: crock pot

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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


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.

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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)

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