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Ratatouille - Crock Pot (Slow Cooker)

Ratatouille - Crock Pot (Slow Cooker)Ratatouille - Crock Pot (Slow Cooker)

Picture on plate shown with roll underneath the ratatouille. The roll is not in the nutritional breakdown below.

Calories 136 (26% from fat)
Fat 4 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 297 mg.
Carb. 24 gram
Fiber 7.5 gram
Sugar 12 gram
Sugar Alcohol 0 gram
Protein 4 gram

Ingredients


1 large eggplant, peeled and cut into 1 inch cubes

1/2 tsp. No Salt salt free alternative

2 cups onion, chopped

2 cups tomatoes, chopped

1 large green bell pepper, chopped

1 large red or yellow bell pepper, chopped

3 medium zucchini (1 pound), cut in half and sliced

4 Tbsp. fat free caesar italian dressing
(We used Kraft Caesar Italian Fat Free Anything Dressing.)

3 Tbsp. dried basil

2 garlic cloves, minced

1/2 tsp. black pepper, ground

1 can (6 oz.) tomato paste

1 can (4.25 oz.) chopped olives

3 Tbsp. fresh basil, chopped


1. After cutting up the eggplant, sprinkle it with the salt free alternative and place in a 5-6 quart crock pot. Then add the next nine ingredients (onion through black pepper) and stir together.

2. Cover and cook on high for about 3 hours. It's finished when the vegetables are tender but still hold their shape.

3. Mix in the three remaining ingredients of tomato paste, chopped olives and fresh basil. Then you can serve it hot, warm or chilled. We like putting it on top of a small slice of French bread or a toasted mini-bagel.

Yield: 6 Servings


Ratatouille - Crock Pot (Slow Cooker) 

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

Microwave for approximately 3-4 minutes. Keep the container open a little to allow steam to escape.

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