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Slow Cooker Ratatouille

 Slow Cooker Ratatouille
—Jolene Walters, North Miami, Florida
10 ServingsPrep: 20 min. + standing Cook: 3 hours

Ingredients

  • 1 large eggplant, peeled and cut into 1-inch cubes
  • 2 teaspoons salt, divided
  • 3 medium tomatoes, chopped
  • 3 medium zucchini, halved lengthwise and sliced
  • 2 medium onions, chopped
  • 1 large green pepper, chopped
  • 1 large sweet yellow pepper, chopped
  • 1 can (6 ounces) pitted ripe olives, drained and chopped
  • 1 can (6 ounces) tomato paste
  • 1/2 cup minced fresh basil
  • 2 garlic cloves, minced
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil

Directions

  • Place eggplant in a colander over a plate; sprinkle with 1 teaspoon
  • salt and toss. Let stand for 30 minutes. Rinse and drain well.
  • Transfer to a 5-qt. slow cooker coated with cooking spray.
  • Stir in the tomatoes, zucchini, onions, green and yellow peppers,
  • olives, tomato paste, basil, garlic, pepper and remaining salt.
  • Drizzle with oil. Cover and cook on high for 3-4 hours or until
  • vegetables are tender. Yield: 10 servings.
Nutritional Facts: 3/4 cup equals 116 calories,

2 of 2

Slow Cooker Ratatouille (continued)

Nutritional Facts: 5 g fat (1 g saturated fat), 0 cholesterol, 468 mg sodium, 18 g carbohydrate, 6 g fiber, 3 g protein.