Slow-Cooked Ratatouille

Name: Slow-Cooked Ratatouille
Prep time: 25 min
Cook time: 5 h
Total time: 5 h 25 min
Yield: 10 servings.
Ingredients: 1 medium eggplant, peeled and cut into 1-inch cubes; 1 tablespoon plus 1 teaspoon salt, divided; 2 medium onions, halved and thinly sliced; 4 medium tomatoes, chopped; 3 medium zucchini, cut into 3/4-inch slices; 2 celery ribs, chopped; 3 tablespoons olive oil; 2 teaspoons dried basil or 2 tablespoons minced fresh basil; 4 garlic cloves, minced; 1/2 teaspoon pepper; 1 can (6 ounces) tomato paste; 1 can (2-1/4 ounces) sliced ripe olives, drained; 1/3 cup coarsely chopped fresh basil

I get my son to eat eggplant by cooking low and slow on this classic French veggie dish. A side of rice and garlic cheese bread also help. —Diane Goedde, Red Lodge, Montana

Ingredients

1 medium eggplant, peeled and cut into 1-inch cubes
1 tablespoon plus 1 teaspoon salt, divided
2 medium onions, halved and thinly sliced
4 medium tomatoes, chopped
3 medium zucchini, cut into 3/4-inch slices
2 celery ribs, chopped
3 tablespoons olive oil
2 teaspoons dried basil or 2 tablespoons minced fresh basil
4 garlic cloves, minced
1/2 teaspoon pepper
1 can (6 ounces) tomato paste
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup coarsely chopped fresh basil

Directions

Place eggplant in a colander over a plate; sprinkle with 1 tablespoon salt and toss. Let stand 45 minutes. Rinse and drain well; blot dry with paper towels.
Place eggplant and remaining vegetables in a 5- or 6-qt. slow cooker. Add oil, dried basil, garlic, pepper and remaining salt; toss to combine.
Cook, covered, on low 5-6 hours or until onions are tender. Stir in tomato paste, olives and fresh basil; heat through.
Freeze option: Freeze cooled ratatouille in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

Nutrition Facts

3/4 cup: 102 calories, 5g fat (1g saturated fat), 0 cholesterol, 380mg sodium, 13g carbohydrate (7g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1 fat.