Slow-Cooked Ratatouille

  • Prep 15 min
  • Total 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

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.

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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