Sides

Ratatouille - makes 12 cups

Name: Ratatouille - makes 12 cups
Yield: Makes 12 cups

Makes 12 cups

View Recipe

Makes 12 cups

Nutritional information per serving (¾ cup):Calories 92 (24% from fat)
carb. 17g
pro. 3g
fat 3g
sat. fat 0g
chol. 0mg
sod. 287mg
calc. 50mg
fiber 5g

Ingredients

1½pounds eggplant,

cut into ½-inch dice

1½teaspoons kosher salt, divided

1pound zucchini, cut into ½-inch half moons

1pound yellow summer squash, cut into ½-inch dice

1large red bell pepper, cored, seeded and cut into ½-inch dice

1large yellow pepper, cored, seeded and cut into ½-inch dice

2½cups diced tomatoes, fresh or canned, juices drained

1cup tomato purée

(salt-free if available)

2cups chopped onion

2tablespoons chopped garlic

½cup sun-dried tomatoes,

not oil-packed, cut into slivers

¼cup chopped fresh parsley

2teaspoons dried basil

2teaspoons herbes de Provence

1teaspoon freshly ground pepper

2tablespoons extra virgin olive oil

Place eggplant in a colander over a plate or in the sink. Sprinkle with ½ teaspoon salt; toss to combine. Let rest at least 45 minutes. Rinse well to remove salt; dry thoroughly with a towel. Combine eggplant, zucchini, yellow squash, peppers, tomatoes, tomato purée, onions, garlic, sun-dried tomatoes, parsley, basil, herbes de Provence, and pepper in the ceramic pot of the Cuisinart® Slow Cooker. Drizzle with olive oil. Cover and press the on/off button to turn the unit on. Set time to 5
hours and press Low; slow cooker will automatically switch to Warm until ready to serve.

Substitute your favorite frozen fruit if desired; plus, top with fresh fruit diced in your Cuisinart®food processor.