Slow Cooker Ratatouille

By abbeysue

Ratatouille is a traditional French dish that combines finely chopped vegetables with a tomato, olive oil and garlic base.

Slow Cooker Ratatouille
  • 1 1/2 cups eggplant, cube

  • 1/2 cup yellow summer squash or zucchini, coarsely chopped

  • 1/2 cup tomato, coarsely chopped

  • 1/2 8 ounce can no-salt-added tomato sauce

  • 1/3 cup red or green sweet pepper, coarsely chopped

  • 1/4 cup onion, coarsely chopped

  • 1/4 teaspoon salt

  • 1/8 teaspoon ground black pepper

  • 1 clove garlic, minced

  • 1/4 cup finely shredded Parmesan cheese

  • 1 tablespoon fresh basil, coarsely chopped

  1. In a 1-1/2-quart slow cooker, combine eggplant, squash, chopped tomato, tomato sauce, sweet pepper, onion, salt, black pepper, and garlic.

  2. Cover and cook on low-heat setting for 4-1/2 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If no heat setting is available, cook for 4 to 4-1/2 hours.

  3. Stir basil into mixture in cooker. Serve in two shallow bowls topped with Parmesan cheese.

Nutritional Facts

Calories - 111
Total Fat - 4g
Saturated Fat - 2g
Sodium - 787mg
Carbohydrates - 13g
Fiber - 4g
Sugars - 7g
Protein - 8g

slow cooker crock pot vegetarian anti inflammatory gluten free dairy free