Ratatouille - makes 12 cups

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Cuisinart original

Ingredients

1½     pounds eggplant,

cut into ½-inch dice

 

1½     teaspoons kosher salt, divided

 

1        pound zucchini, cut into ½-inch half moons

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

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

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

2½     cups diced tomatoes, fresh or canned, juices drained


1        cup tomato purée

(salt-free if available)

 

2        cups chopped onion

 

2        tablespoons chopped garlic

 

½       cup sun-dried tomatoes,

not oil-packed, cut into slivers

 

¼       cup chopped fresh parsley

 

2        teaspoons dried basil

 

2        teaspoons herbes de Provence

 

1        teaspoon freshly ground pepper

 

2        tablespoons extra virgin olive oil

 


Nutritional information

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

Instructions

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.