French Vegetable Ratatouille

Looking for a French-inspired dinner? Then check out this vegetable ratatouille – eggplant, tomatoes, zucchini, bell pepper and onion slow cooked with parsley, basil and pepper.

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Servings 8

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ingredients 11
Prep Time 20 min
Total Time 8 hr 20 min

Ingredients

1: small eggplant (1 pound), peeled and cut into 1/2-inch cubes (about 5 cups)

4: medium tomatoes, cut into fourths

1: medium zucchini, sliced

1: medium green bell pepper, cut into strips

1: medium onion, sliced

2: cloves garlic, finely chopped

1/4: cup chopped fresh parsley

2: tablespoons olive or vegetable oil

1: teaspoon salt

1: teaspoon dried basil leaves

1/4: teaspoon pepper

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Directions

1 Mix all ingredients in 3 1/2- to 6-quart slow cooker.
2 Cover and cook on low heat setting 6 to 8 hours or until vegetables are tender.

EXPERT TIPS

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Expert Tips

If you are a little short on time, a tablespoon of dried parsley flakes can be used instead of the fresh parsley, and 1/4 teaspoon of garlic powder can be used for the garlic cloves.

This vegetable medley, known as ratatouille, has long been a favorite in southern France, especially during the summer harvest season. Create a one-dish meal by serving ragout over cooked pasta. Sprinkle with grated Romano cheese, and accompany with French bread.