Sides
Ratatouille - makes 12 cups
Makes 12 cups
Ratatouille - makes 12 cups
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
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
Preparation
- 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.
