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Slow Cooker Ratatouille
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- #63287
serves/makes:
ready in:
2-5 hrs
2-5 hrs
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
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
192 calories, 10 grams fat, 25 grams carbohydrates, 5 grams protein per serving.
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