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Slow-Cooked Ratatouille

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Pillsbury Kitchens
Updated Mar 15, 2024
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Serve this French classic with crusty bread. Chilled leftovers make a hearty salad.

Slow-Cooked Ratatouille

  • Prep Time 15 min
  • Total 4 hr 15 min
  • Ingredients 9
  • Servings 4
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Cover; cook on high setting for 4 hours or on low setting for 8 hours.
  • Step 
    3
    Stir in oil and parsley. To serve, ladle mixture into soup bowls. Sprinkle with cheese.

Nutrition

180 Calories
7g Total Fat
8g Protein
20g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 1/4 Cups
Calories
180
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
2g
10%
Cholesterol
5mg
2%
Sodium
460mg
19%
Total Carbohydrate
20g
7%
Dietary Fiber
5g
20%
Sugars
10g
Protein
8g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
50%
50%
Calcium
20%
20%
Iron
15%
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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