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Slow-Cooker Ratatouille

TOTAL TIME: Prep: 20 min. + standing Cook: 3 hours YIELD: 10 servings.
Not only does this classic recipe make a phenomenal side dish, you can also serve it with sliced French bread for a warm and easy appetizer. Try it in the summer with your garden-fresh vegetables. —Jolene Walters, North Miami, Florida

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

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

Nutrition Facts

3/4 cup: 116 calories, 5g fat (1g saturated fat), 0 cholesterol, 468mg sodium, 18g carbohydrate (10g sugars, 6g fiber), 3g protein. Diabetic exchanges: 1 starch, 1 fat.

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