Ratatouille

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  • Yield: 1824 g
  • Serving: 6-8
  • Prep time: 20 m
  • Cook time: 3::0 h
  • Ready in: 3:20 h
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Make a whole meal out of the French Vegetarian Classic while it is warm or offer it chilled as a salad course. Serve with a crusty bread and top with feta cheese, if desired. From the Best Slow Cooker Cookbook Ever.

Ingredients

Nutrients

Calories
195.7
Calories from Fat
94 g
Total Fat
10.5 g
Saturated Fat
1.5 g
Cholesterol
0 mg
Sodium
434 mg
Total Carbohydrate
24.9 g
Dietary Fiber
9 g
Sugars
13.1 g
Protein
5.4 g

Step by step method

  • Step 1

    Sprinkle the eggplant with salt; let stand in a colander 1/2- 1 hour to drain.

  • Step 2

    Press out excess moisture.

  • Step 3

    Rinse the eggplant with water and pat dry with paper towels.

  • Step 4

    Place the eggplant in crock pot.

  • Step 5

    Add onions, tomatoes, bell peppers, zucchini, olive oil, basil, garlic, pepper and 1/2 tsp salt.

  • Step 6

    Mix well.

  • Step 7

    Cover and cook on high setting about 3 hours or until the vegetables are tender but still hold their shape.

  • Step 8

    Stir in the tomato paste, olives, and the fresh basil.

  • Step 9

    Serve hot, room temperature or chilled.

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