Slow cooker ratatouille
Enjoy a rustic, slow-cooked dish full of French flavors and hearty vegetables.
Servings
4
Prep Time
25 min
Cook Time
60 min (stovetop) or 3-4 hours (crockpot)
Ingredients
1 cup
8-ounce can
2/3 cup
1/2 teaspoon
Dash
2 tablespoon
Directions
- For crockpot: In a 2-quart crockpot, combine all ingredients except for basil. Cover and cook on high for 3-4 hours. Once cooked, stir in basil and serve with Parmesan and toasted whole grain bread.
- For stove top: Spray a large saucepan with cooking spray. Sauté onion, eggplant, zucchini, tomatoes, salt, and pepper over medium high heat for about 5 minutes. Add to saucepan the tomato sauce and bring to a boil. Simmer, covered, for 15 minutes. Once cooked, stir in basil and serve with Parmesan and toasted whole grain bread.
Nutrition Information
| Sodium | 240 mg |
| Protein | 6 g |
| Fiber | 4.5 g |
| Fat | 2.5 g |
| Carbs | 16 g |
| Calories | 100 |