Slow-Cooked Ratatouille

Serve this French vegetarian classic with crusty bread. Chilled leftovers make a hearty salad.

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Servings 4

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ingredients 9
Prep Time 15 min
Total Time 4 hr 15 min

Ingredients

1: medium zucchini, halved lengthwise, cut into 1-inch pieces

1: (1 8-oz.) ) pkg. fresh whole mushrooms

1: small eggplant (8 oz.), peeled, cut into 1-inch pieces

2: (14.5-oz.) cans diced tomatoes, undrained

2: teaspoons sugar

3: teaspoons dried basil leaves

1: tablespoon extra-virgin olive oil

1/4: cup finely chopped fresh parsley

1 1/3: oz. (1/3 cup) shredded fresh Parmesan cheese

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Directions

1 Spray 3 1/2 to 4-quart slow cooker with nonstick cooking spray. Combine zucchini, mushrooms, eggplant, tomatoes, sugar and basil in slow cooker.
2 Cover; cook on high setting for 4 hours or on low setting for 8 hours.
3 Stir in oil and parsley. To serve, ladle mixture into soup bowls. Sprinkle with cheese.