Slow-Cooked Ratatouille

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

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  • prep time 15 min
  • total time 4 hr 15 min
  • ingredients 9
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/4 Cups
Calories
180
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2g,
2%
),
Cholesterol
5mg
5%;
Sodium
460mg
460%;
Total Carbohydrate
20g
20%
(Dietary Fiber
5g
5%
  Sugars
10g
10%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
50%;
Calcium
20%;
Iron
15%;
Exchanges:
1/2 Fruit; 1/2 Other Carbohydrate; 2 1/2 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.