Slow-Cooked Ratatouille

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

  • 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
  • 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.
  • 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.
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