Slow Cooker Ratatouille From Red Gold Recipes

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SLOW-COOKER RATATOUILLE



Slow-Cooker Ratatouille image

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

Provided by Taste of Home

Categories     Side Dishes

Time 3h20m

Yield 10 servings.

Number Of Ingredients 13

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

Steps:

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

Nutrition Facts : Calories 116 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 468mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic exchanges

RATATOUILLE IN THE CROCK POT



Ratatouille in the Crock Pot image

Hello Vegetarians...here's a crock pot recipe for you. I love ratatouille because it's so versatile and can be used to make a killer pizza, great on pasta or as part of a casserole with chicken and cheese, or how about ratatouille lasagna? I guess I'd better stop brainstorming and write down these recipes to post too!

Provided by Geema

Categories     Stew

Time 9h30m

Yield 8 serving(s)

Number Of Ingredients 15

2 large onions, cut in half and sliced
1 large eggplant, sliced, cut in 2 inch pieces
4 small zucchini, sliced
2 garlic cloves, minced
2 large green bell peppers, de-seeded and cut into thin strips
2 large tomatoes, cut into 1/2 inch wedges
1 (6 ounce) can tomato paste
1 teaspoon dried basil
1/2 teaspoon oregano
1 teaspoon sugar
2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped
1/4 cup olive oil
red pepper flakes, to spice it up

Steps:

  • Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
  • Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies.
  • Dot with half of the tomato paste.
  • Repeat layering process with remaining vegetables, spices and tomato paste.
  • Drizzle with olive oil.
  • Cover and cook on LOW for 7 to 9 hours.
  • Place in serving bowl and sprinkle with freshly grated Parmesan cheese.
  • Refrigerate to store.
  • May freeze up to 6 weeks.

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