Slow-Cooked Ratatouille

Serve this French vegetarian classic with crusty bread. Chilled leftovers make a hearty salad. MORE+ LESS-

By Pillsbury Kitchens

July 1, 2010

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

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

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

(14.5-oz.) cans diced tomatoes, undrained

teaspoons sugar

teaspoons dried basil leaves

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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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.